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.


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.


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