2.08 ha. planted in 1947, between 1962-1974 and between 1995-2000 over limestone and marl soil. South-east facing.
Viticulture:
Biodynamic and organic (not certified). Guyot simple pruning.
WineMaking:
100% whole cluster pneumatically pressed. Fermented over ambient yeasts in temperature-controlled tank (90%) and used oak barrels (10%). Complete malolactic conversion.
Aging:
Aged for 6 to 8 months on lees, then blended and aged for 2 to 3 additional months in tank.
