0.31 ha planted in 1996 on mid-slope terroir with south-east exposure sheltered from the wind over red soil with solid limestone bedrock.
Viticulture:
Organic (not certified), no herbicides or chemical fertilizers are used. Guyot-Poussard pruning.
WineMaking:
100% destemmed, then cooled to 14°C, followed by 2-3 weeks fermentation over ambient yeast in concrete or stainless steel tanks with regular gentle punch-downs and pump-overs.
Aging:
Aged for 18 months on the lees in oak barrels (5-15% new). Racked in spring and bottled one month later.
