A single parcel of sélection massale vines planted in 1964 over deep sandy-clay-loam soil with sandstone, grey-black schist, quartz, rhyolite and phtanite. The last parcel on the estate to be picked.
Viticulture:
Organic (not certified).
WineMaking:
Foot-crushed and pressed for 4 hours with a vertical press. Then fermented over ambient yeasts for 3 to 4 weeks.
Aging:
Aged for 10 months in 400L and 600L barrels (30% new oak).
Bottling:
Unfined and unfiltered. 10-20 mg SO2 added before bottling.
