Hand harvested. Destemmed, pressed temperature-controlled fermentation at 15°C for between 15-20 days. Part vinified and matured in amphora(6 months on skins), part stainless steel and part barrique. Matured in bottle for 4 months before release.
South facing organic certified vineyards located 490 – 530 metres a.s.l. and east a 550m a.s.l. The Soil is ocean floor from the mid Pliocene period (5.3 to 2.6 million years ago), comprising of sedimentary clay, gravel sands and alluvial silt with marine fossils. Planting density c.5000 plants/ha. Yield : 35hl/ha. Guyot Training method.