- Area : 5,85 hectares (among the 15 hectares of the vineyard) - Terroir : Sandy-clay soil on ferrous blue clay veins - Cultivation technique : No herbicides, tillage, cover crops, disbudding, leaf stripping, thinning.
By hand with optical sorting on 6-11 October. - Yield : 32hl/ha
28th to 29th June 2018
In temperature-controlled concrete vats. Alcoholic fermentation and maceration during 25 to 30 days with light pumping over and released.
12 months in new oak barrels.