2.5 ha. planted in 1973 (2/3) and in 2000 (1/3) over a deep clay soil. Half is high-trellised and planted with a density of 3500 vines/ha. The other half is low-trellised and planted with a density of 10,000 vines/ha.
Viticulture:
Organic (not certified).
WineMaking:
100% de-stemmed. Cold maceration for 8-10 days (depending on the vintage). Fermented for 16 to 22 days over indigenous yeasts in tank with 5-6 punch-downs. Complete malolactic conversion.
Aging:
Aging for 15-18 months in used barrels (20% new).
Bottling:
Then blended and bottled without fining and only minimal filtration.
