Planted in the 1960s over clay-limestone soil, on alluvium composed mainly of limestone and a little clay. Southeast-facing. Density of 10,000 vines/ha.
Viticulture:
Organic methods (not certified). Yield 35 hL/ha.
WineMaking:
Grapes are pressed whole cluster. Fermented over indigenous yeasts. Punch-downs twice a day for 2.5 weeks. Then complete malolactic conversion in pièce (228L barrel).
Aging:
Aged on lees for 16 months. Reductive style, without racking but some stirrings.
