About this wine
Vineyard and terroir
The fruit grows on south-west-facing hillsides at 300–400 m above sea level, on clay soils. The vines are trained using specialised pruning methods and kept to limited yields.
Vinification
The grapes are harvested by hand and gently pressed. The first-press juice undergoes cold static settling before fermentation, with 30% fermented in oak barriques and 70% in stainless-steel tanks. After several months on the lees, the wine is bottled with tirage liqueur for a second fermentation.
Ageing
The wine remains in bottle for 50 months while undergoing its second fermentation and maturation.
