Planted in the 1980’s on granite soils, eroded to sand on the surface, this south-east facing parcel is located on the Bassenon hillside. Density of 7500 vines/ha.
Viticulture:
Organic methods (not certified).
WineMaking:
Whole cluster fermentation takes place over ambient yeast and without temperature control for 2 weeks. No SO2 is used and regular punch downs are made twice a day. Malolactic fermentation takes place in barrels.
Aging:
Aged on lees for 16 months. Reductive style, without racking but some stirrings.
