About this wine
Vineyard and terroir
The fruit grows in the estate’s vineyards on gravelly alluvial soils rich in iron, phosphorus and potassium.
Vinification
The grapes are generally harvested by hand during the first ten days of September. After destemming, they are gently pressed in cooled pneumatic presses. Fermentation takes place in stainless-steel tanks under strict temperature control, never exceeding 20 °C. Secondary fermentation is carried out in autoclaves using the Charmat method.
Ageing
The wine rests briefly in bottle.
Serving and pairing
Serve at 6–8 °C in summer and 8–10 °C in autumn and winter.
