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Soil: silty-clay terroir, comprising grit and red flint on tufa (limestone).
Surface Area: 2 hectares
Age: 60 to 90 years
Techniques: covering the vine stock with soil in autumn, ploughing-down in spring, tilling and natural grassing.
Growing methods: biodynamic practices, infusions and plant decoctions, depending upon the lunar calendar.
Handpicking in 12kg crates, sorting at the parcel when fully ripened.
Destemmed harvest, native yeast, 20-day maceration without extraction, gentle cap punching, limited pumping over, infusion techniques, at a temperature between 18 to 25°C.
Slow and gentle pressing in a pneumatic press.
MATURING (by half)
– Twelve months on fine lees in Burgundy casks used 5 times before in troglodyte cellars
– Twelve months on fine lees in vats
Without filtration or fining on a fruit day.