SoilStony, sandy, clay soils derived from a granodiorite rock, gneiss bedrock with shale, quartzite.
Altitude260 – 320 meters
FermentationNatural yeast. 40% stem inclusion for one month with extraction. Gentle pushdowns of the cap by hand. Malolactic fermentation usually takes place.
AgeingSix months in one hundred+ year-old 600-liter oak barrels and 8 to 15 years-old 300-liter oak barrel. No fining. Light filtration
