Harvest

Spring de-budding, Thinning out leaves manually, Leaf removal on east facing side, Green harvest in two times Hand picking into small baskets, double sorting both before and after destemming.

Winemaking

Cold maceration (6°C) for 7 days prior to fermentation. Fermented for 35 days in new oak barrels using the patented Vatelot method, including post-fermentation maceration. The wine is then run off into barrels for malolactic fermentation.

Aging

100% new oak barrels, stirring the lees in the barrels stacked using the Oxoline system. Coopers: Garonnaise.