0.5 ha. planted in the 1960s from Brézé, a single parcel south/ southeast facing. 80cm deep clay-loam topsoil over Turonian limestone.
Viticulture:
Organic (not certified).
WineMaking:
Whole cluster pressing, then settled and decanted. Fermented over ambient yeasts for 2 to 4 weeks in stainless-steel tank (temperature-control at 20°C). No malolactic conversion.
Aging:
Aged for 12 months on lees in barrels (50% into 225L one-year-old barrels and 50% into 225L 2-3-year-old barrels). Then blended and aged for 6 additional months in stainless-steel tank.
