Planted over Portlandian, upper Kimmeridgian and middle Kimmeridgian soils.
Viticulture:
Certified sustainable (Ampelos).
WineMaking:
Pressed in a traditional Coquard press. Primary and malolactic fermentation in tank. Second fermentation in bottle over cultured organic yeasts strains. A blend of base vintage wine and solera wine.
Aging:
Aged for 36 months sur lattes. Disgorged 6 months before commercialization.
