From a 5 ha. vineyard, benefiting from north-south exposure. Soil is a rich combination of clay and chalk. Vines are cordon-spur trained.
Vinification
Manually harvested in early September. Grapes are soft-pressed, then fermented in stainless steel at a controlled temperature for 20 days. Aged on the lees for 4 months. Refined in the bottle for 3 months.
