Planting : 1991, 1994 1998

Terroir : Multiple layers of clay limestone soils, grey-yellow. Three hilly parcels,exposed due south. (5,30 hectares)

Viticulture : For more than 20 years, we cultivate and treat our vines with organic methods. Herbs are deeply buried via mecanical work. The terroir keeps then all its natural richness.

Prunning : Guyot short

harvest :  Mechanical harvesting. To take benefits from the night cooling, harvesting is acheive at 4 am.

Vinification : Few minutes after harvesting, the destemmed grapes directly go in the pneumatic wine press. One part of the juice ferment and age in stainless steel tanks, the other part do it 500L oak barrels.

Embottling : After 9 months, the two wines differently aged are assembled and embottled. Our high performant equipment allows a careful and sterilized embottling.

Service temperature : around 8° C