About this wine
Vineyard and terroir
The vines were planted in 1998 at 180–220 m above sea level on northwest-facing slopes. The soils are clay and silt with sandstone veins and a chalky subsoil. Yields do not exceed 55 quintals per hectare.
Vinification
The grapes are harvested by hand and carefully sorted. The berries are destemmed whole and undergo pre-fermentation maceration, followed by traditional fermentation in stainless-steel tanks at a controlled temperature.
Ageing
The wine matures for approximately one year in Burgundy pièces.
