Terroir

Vineyards located at 700m altitude on a gentle slope exposed to the southeast. Soils derived from metamorphic series of schist with quartz outcrops. Sandy texture with some stoniness.

Vinification

The grapes, harvested in 20 kg boxes, were gently crushed, without destemming, in a pneumatic press, and the must was immediately pumped into stainless steel fermentation tanks, where fermentation of the base wine took place. The wine was then bottled and placed in a cool cellar for the second fermentation according to the classic method, and after bottle ageing, the ''dégorgement à la glace'' was done.

Fermentation

In stainless steel vats with cooling jacket at a temperature of 15ºC to 17ºC. Aging: In stainless steel vats for about 18 months and in the bottle on the lees for more than 24 months.