Vine Growing System:

Guyot

Plant Density:

4000 vines per hectare

Average Age of the Vineyards:

25 years-old

Orientation and Altitude:

Vineyards facing west, south-west, at an altitude of 250 m

Terrain:

Varied, tuffaceous, calcareous, interspersed with clayey zones, with iron-oxide-rich sand and gravel.

Harvest:

The grapes are collected by hand, with great care, generally beginning in mid-September.

Vinification:

Soft pressing of whole grapes by means of a latest generation “Bucher Inertys” press, which makes it possible to prevent oxidation and thereby preserve the full aroma of the grapes. Fermentation is started by inoculating the must with selected yeast strains and the process takes place at a temperature of about 18°C in temperature-controlled stainless steel tanks. Alcoholic fermentation is followed by a brief stay on fine lees stirred gently. Bottling is performed in the spring after the harvest. Aging in bottles for 2-4 months.

Serving Temperature:

10°C.