Manual harvesting in small boxes. De-stemming maceration: 14 days, paired with pumping over and rack and return. Clarification: static cold. Fermentation: in steel tanks 22/28 degrees celsius. Malolactic fermentation: complete. Elevage: 2 months of batonnage on fine lees and 4 months in steel thanks to the natural filtration. 2 months aged in bottle.
Region Notes
Sandy to sandy/clayey. Slightly pro-bottom consisting
of deposits of aeolian sands placed on carbonate crusts of marly type.