Vineyards & Viticulture
The 27-hectare vineyard is planted on three parcels. Numerous passes are made in the vineyard to ensure the perfect health, quality, and ripeness of the grapes, and all the work is carried out by hand as, since 1992, no chemicals have been used.
Colluvial limestone; pebble stones with ferruginous red sands and siliceous earth/clay
Harvest & Vinification
Manually harvested, then sorted in the vineyards, the grapes are destemmed upon arrival in the cellar. Macerated for 30 days with daily punching down of the skin cap at the beginning of fermentation. Fermentation temperature does not exceed 28° C, and malolactic fermentation is carried out in oak barrels. The wine is aged for four years in barrel. Neutral alcohol added during fermentation. 100 g/l residual sugar.