Soil : Clay soil on the first centimeters and then limestone and mother rock
Maceration process : 60% whole cluster, five days of cold maceration, two punch downs per day at the beginning of the alcoholic fermentation, then pumping over during the maceration for a smooth extraction.
Total vatting time : 18 days
Pressing : Pneumatic press
Total elevage : 20 months
Oak used : 20% New french oak.
Operations performed during ageing : One racking before bottling
