: 0.41 ha. located in lieu-dit Les Labourons. Planted in 1951, 2008 and 2016 over degraded granite soils. North and west facing at 360-410m elevation.
Viticulture:
Organic (in official conversion). 3 different training systems are used: goblet, éventail and double cordon de royat.
WineMaking:
100% whole cluster fermentation over ambient yeasts for 2-4 weeks with semi-carbonic maceration in concrete tanks. 1-2 pump-overs per day. SO2 added after malolactic fermentation.
Aging:
Aged for 8 months in used barrels.
Bottling:
Neither fined nor filtered. Approx. 25-30 mg/L total SO2.
