About this wine

Vineyard and terroir

The vines are 21 years old on average and receive minimal synthetic treatment. Biological vineyard management is intended to maintain harmony among the soil, climate and vines. Three days before harvest, the vines are sprayed with water to remove sulfur residues left by summer treatments.

Vinification

The grapes are harvested at optimal ripeness, then washed before crushing to remove residual sulfur. Each variety is vinified separately. After destemming and crushing, spontaneous alcoholic fermentation takes place in stainless-steel vats with native yeasts for 15 days at a controlled 28–30 °C. Malolactic fermentation follows. No sulfites are added.

Ageing

The wine ages for 10 months in 500 L oak barrels, with weekly bâtonnage, followed by several months in stainless-steel vats. Cold stabilization allows the wine to be made without fining, decanting or filtration. The 2015 vintage was bottled in May 2016 and matured for a further two months in the winery’s cellars at a constant 14 °C.