Soil : Well drained relatively thin top soil composed of marls and rock fragments rich in iron oxides, on a calcareous mother rock. East facing exposition.
Maceration process : Between 40 and 50% of whole bunch. seven days of cold maceration, two "pigeage" a day at the start of the alcoholic fermentation, then pump-overs during maceration for a gentle extraction
Total vatting time : 21 days
Pressing : Pneumatic press
Total elevage : 20 months
Oak used : 50% of new French oak
Operations performed during ageing : One racking after the malolactic fermentation
