| Soil composition |
The soil made of dark clay. |
| Harvest |
The 4th of september. At their entry at the winery |
| Vinification |
The fruits are then put in tank without any crushing, to keep an intact berry. A cold soak follows, it goes from 3 days to a week, depending on the appellations and the vintage. Then the alcoholic fermentation takes place with a classic scheme of vinification, not very interventionnist, the pump overs and punch downs are done case per case in function of the densities and the taste of every wine. The wines are then barrel down by gravity in french oak barrels in order to mature and do their malo-lactic fermentation. |
| Ageing |
100% new oak–Bottled at the beginning of march. |