Grapes are grown on 3 hectares (7.4 acres) of vineyards planted at a density of 5,600 vines per hectare, 300-350 meters (985-1,148 feet) above sea level. The soil is mainly clay with skeletal components.
Wine maker notes
Grapes are harvested by hand. Fermentation and maceration take place in stainless steel vats at a controlled temperature for 18-22 days, with frequent pumping over, punching down and delestage. Post-fermentation maceration, micro-oxygenation and malolactic fermentation then take place in wooden casks. The wine is aged on the lees, with regular batonnage, in French barriques for 16-18 months (80% new). It is then further refined in bottle for 6 months before release.
Enjoy with grilled meats, game and pork dishes.