VINIFICATION + AGEING
Grapes were hand picked on September 17th from a small 0.375 hectares parcel. They were hand sorted, lightly pressed and settled for 24 to 36 hours before being transferred to barrels for fermentation. The latter occurred spontaneously using indigenous yeast. Malolactic fermentation followed before barrel ageing using 10% new oak. The wine was later racked, fined and filtered before being bottled on July 17th 2015.
White clay and limestone with east to southeast exposure and 270 meters average elevation
VINEYARD TRAINING & MANAGEMENT
Guyot – Sustainable viticulture
AVERAGE VINE AGE
48 years old