About this wine
Vineyard and terroir
The grapes grow in limestone soil at an altitude of 300–400 m.
Vinification
The grapes are harvested by hand in early September and gently pressed. The must is chilled to 0 °C, then fermented in sealed tanks at 18 °C. Yeast is added, after which the wine is immediately chilled to −3 °C, filtered and bottled.
