0.65 ha. planted in the 1980s over light-colored and finely textured topsoil with alluvial deposits. Bottom of the slope. East facing.
Viticulture:
Sustainable.
WineMaking:
100% de-stemmed. Fermented over ambient yeasts in stainless steel tank with pump-overs at the beginning, then punch-downs toward the end. Post-fermentation maceration for 15 days.
