Soil : The soil is clay and loamy mixed with limestone.
Age of the vines : 45 years old
Maceration process : 20% whole bunch. five days of cold maceration, one "pigeage" a day at the start of the alcoholic fermentation, then pump-overs during maceration for a gentle extraction.
Total vatting time : 20 days
Pressing : Pneumatic press
Total elevage : 17 months
Oak used : French oak casks from Tronçais and Allier forests. 30% new. Light and long soft toast.
