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This 0.63 hectare vineyard is situated in the middle of the slope. The soil here is made of clay and limestone, which ensures a certain minerality in the wine; the average age of the vines is about 40 years old.
The wine is fermented 30% whole-cluster; the fruit is put in tank without any crushing. A cold soak follows, then the alcoholic fermentation takes place with very little intervention,with pump-overs and punch-downs as needed. The wine is then gravity-fed into French oak barrels (60% one-year-old, 40% new) for malolactic fermentation and aging. Bottled at the beginning of March.