2.36 ha. planted in 1935, 1960 and 1985 over limestone soil. North-east of the village and lower part of southeast facing slope.
Viticulture:
Organic (not certified).
WineMaking:
The grapes are directly pressed, and the juice settles overnight in a stainless-steel vat. The next day the clear juice descends, via a gravity system, into neutral barrels for alcoholic fermentation over native yeasts and malolactic conversion.
Aging:
Aged for 12 months in 300L and 600L barrels. Then blended and aged for additional 6-12 months in tank.
