0.96 ha planted in 1979, 1980, 1999 and 2002 over red clay and limestone soil at an elevation of 380m.
Viticulture:
Organic (not certified), no herbicides or chemical fertilizers are used. Guyot-Poussard pruning.
WineMaking:
100% destemmed, then cooled to 14°C, followed by 2-3 weeks fermentation over ambient yeast in concrete or stainless steel tanks with regular gentle punch-downs and pump-overs.
Aging:
Aged for 18 months on the lees in oak barrels (0-30% new). Racked in spring and bottled one month later.
