• 80% of the wine is aged and vinified in wood foudres, 20% is aged in barrel
• The only intervention during fermentation and aging of wine is the maintaining of temperature between 20 and 22 degrees Celsius. Lees are only stirred in the case of reduction.
• Each parcel is pressed separately in a small pneumatic press
• The must is put in stainless steel for a 24-36 hour cold-soak, then the wine is transferred to foudre where it stays for fermentation and élevage
• Raised for 10-12 months depending on the vintage
VINE AGE 20 - 55 years
SOIL Clay, Limestone
VINEYARD AREA 3.4 ha