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.


vinified in small stainless-steel vats lot by lot and grape variety by grape after cold maceration.
Run off the wine while still warm for malolactic fermentation on the lees in barrels


Aged in French oak barrels with 50% of new ones
The lees are regularly stirred by rotation of the barrel For up to 19 months.