| 土地的組成 |
The terroir is clay-limestone, mainly stony. |
| 收成 |
Manually, in cases of 25kg. The grapes are sorted out, destemmed, not crushed, and put in tanks by gravity. |
| 釀造 |
Vinification is made in a small wooden vat (18 hectoliters), in natural yeasts. Vatting lasts 18 to 25 days, we punch the cap moderately. |
| 陳年 |
On lees in a cold cellar (16 to 18 months). We use 50 to 100% new barrels on this cuvée. |