Vineyards managed biodynamically, Ecocert and Demeter control. The vines are cultivated without weedkillers, chemical fertizers or synthetic products. We use sulfur, copper and herbal teas to treat the vines. Production and supply of our compost. These vines are fully plowed.
The pressing pneumatic without too much re-digging. The wine is lightly settled, then fermented in stainless steel vats. Fermentation takes palce betwee 16 and 18C. Aged on lees for 4 months. Malolactic carried out during this ageing. Mousse formation in cool cellars at 10C. Aged on slats for 18 months. Dosage at 2g/L.
