About this wine
Vineyard and terroir
The vineyards have carbonate soils and white clay.
Vinification
The grapes are harvested by hand at the end of September. Fermentation takes place in stainless-steel tanks at a controlled 26–29 °C, with approximately 20 days of skin contact. Malolactic fermentation also occurs in stainless steel.
Ageing
The wine ages for 12 months in 225 L barrels made from French oak sourced from Allier and Tronçais, followed by 12 months in bottle in the winery’s cellars.
Serving and pairing
Decant for 30 minutes before serving.
