2.5 ha. planted in the 1980s over rocky, pink and white granite and quartz soil.
Viticulture:
Certified organic (Ecocert) and biodynamic (Biodyvin).
WineMaking:
Grapes are sorted and lightly pressed, followed by settling under controlled, cool temperatures. Then moved by gravity to vats where fermented (28 days) over indigenous yeasts at 16-20°C.
Aging:
Aged 18-24 months on the lees in concrete tank. Batonage.
Bottling:
Minimal SO2 only added at bottling. Lightly filtered but unfined.
