1.5 ha. planted in 2003 and 2004 over white and pink quartz and granite soil. South-east facing.
Viticulture:
Certified organic (Ecocert) and biodynamic (Biodyvin).
WineMaking:
50% whole-cluster/ 50% de-stemmed. Maceration for 12 days in closed 350L foudres. Alternating layers of de-stemmed and whole cluster fruit during fermentation. Marc is then separated, pressed and returned to foudres for elevage.
Aging:
Aged 12-14 months in foudres.
Bottling:
Minimal SO2 only added at bottling. No fining, no filtration. Very ligh addition of sulfur.
