No pesticides are sprayed on the vines and only organic fertilizers are used. The land is ploughed to aerate and enrich the soil, and weedkillers are avoided.
The grapes are handpicked, put into small crates, then sorted in the cellar and completely destemmed. They are then cold-macerated for 7 days and fermented under temperature-controlled conditions. The cap is punched twice a day, and the wine stays on the skins for a total of 21 days. The wine is aged on the lees in oak barrels (20% new) for 15 months. Malolactic fermentation tends to take place fairly late, and the wine is clarified naturally without fining or filtration. Gravity flow is used for racking and bottling.
Very open bouquet combining ripe berry aromas with hints of toast. Subtle and well-balanced on the palate with a long, rich aftertaste. Beautiful ripeness.