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English
The vineyards are located at an altitude of 1,050m. Organic viticulture without certification. Poor sandy loam soil with pebbles from the nearby river. 25-year-old vines. Yield of 31hl per hectare.
Harvest takes place only in the early morning. Selection of the grapes in the vineyard into 15kg crates. The grapes are cooled to 4°C for 24 hours. Cold maceration for 24 hours. 85% is fermented in stainless steel tanks. 15% is fermented in 225L French oak barrels. Subsequently, 4 months "sur lie".