1.10 ha. planted in the 1960s. From lieu-dit La Ripaille in Brézé. 1.5m very deep sandy-loam topsoil over Turonian limestone. West facing.
Viticulture:
Organic (not certified).
WineMaking:
100% de-stemmed. Fermented over ambient yeasts for 1 to 2 weeks. Minimal extraction by infusion (neither pump-overs nor punch-downs).
Aging:
Aged for 12 months on lees in barrels (50% into 225L 2-3-year-old barrels and 50% into 225L 4-5-year-old barrels). Then racked and aged for 6 additional months in stainless-steel tank.
