Soil type: Clay, limestone and gravels – the vineyards are farmed according to sustainable agriculture
Vineyard age : Over 20 year-old vines
Pruning : Cordon de Royat, Simple Guyot
Harvest: mechanical at night in order to avoid premature oxidation
Average yield: 55 hl/ha
Destemming of the grape, skin contact maceration at 10°C for 3 days in order to extract aromas and colour. Fermentation takes place with selected yeast at 25°C maximum and is followed by skin contact maceration for 5 days and then pressing. Only the first presses are reincorporated into the wine. 50% of the blend is aged in new oak barrel for 7 months. The other 50% are matured stainless steel vats. After taking the wine off the barrels we have aged it for a further 2 months in vats prior to bottling.