|Composition of the land
||The soil here is made of clay and limestone, which gives to the wine a certain minerality.
||At their entry at the winery, the grapes are 100% destemmed. These 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 malolactic fermentation.
||60% one year old barrel – 40% new oak – Bottled at the beginning of march.