About this wine
Vineyard and terroir
The vineyards lie at 180–210 m above sea level on silty clay soils.
Vinification
The grapes are harvested by hand in early September and gently pressed at the winery. Fermentation takes place in stainless-steel tanks at a controlled temperature of 14–15 °C.
Ageing
The wine rests on its fine lees for five months, with regular bâtonnage.
Tasting profile
Juicy and smooth.
