Vineyard

• Soil type: Clay and limestone with gravel.
• Pruning: Guyot Simple
• Harvest: Machine harvested at night
• Average yield: 41 hl/ha

Winemaking

Destemming of the grapes and cooling down of the must at 12°C upon arrival at the winery. No skin contact, pneumatic pressing and filtration of the must and lees, racking at 6 degree Celsius for clarification of the wine. Fermentation is made with selected yeasts at 15-16°C, in stainless steel. The wine is then aged on lees during 3 months.