The vineyard covers 0.16 ha and was planted in 1955, and is situated on top of the slope, facing south. The soil is composed of brown clay over Turonian limestone.
Viticulture:
Certified organic (AB), using biodynamic methods. Density of 6000 vines/ha.
WineMaking:
Sorted in the vineyard and in the winery on a sorting table. 100% de-stemmed fermentation over ambient yeast for 4 weeks with regular pump-overs. Following pressing with a vertical press.
Aging:
Aged for 7-12 months in used barrels, then blended and aged for an additional 7 months in tank.
