About this wine
Vineyard and terroir
The grapes grow in reddish-brown soils rich in fossils, limestone, marl and basalt.
Vinification
The grapes are hand-picked at optimal ripeness into small crates, then carefully sorted and dried in a dry, well-ventilated room for approximately 90–120 days. During this period, they lose up to 40% of their weight. After gentle pressing, traditional fermentation takes place on the skins for four to five weeks.
Ageing
The wine matures in French and American oak barrels for about three years, followed by further ageing in stainless-steel tanks and in bottle.
