clay-limestone, clay-siliceous and limono-limestone soils
Each plot is vinified separately in order to respect the characteristics of the terroir. After the alcoholic fermentation we carry out a post-fermentation maceration at 28°C, during a period of approximately 15 days, to extract the fruit and obtain a wine of a good structure while keeping roundness. After malolactic fermentation, the wine is aged in vats for 18 months.
80% in tank and 20% in wood