Vine-growing & winemaking

Part of the vines of this cuvée is young; the other part is over 10 years old. The soil benefit from a particular attention: grass cover cropping and shallow tillage.

 

Yields are limited up to 60 Hl / Ha in order to concentrate the aromas and to enhance the quality of the grapes.

 

The harvest is poured into thermo-regulated tanks. The fermentation (18 to 20°) occurs after a cold settling of the juice for 8 to 12 hours. The maturation on fine lees is completed by regular stirring. The wines are matured in stainless steel tank for 8 to 10 months before being bottled and marketed. 

 

This wine is to be drunk young so as to enjoy its freshness and typical scent.