Swelling, stony red clay soil on top of a friable jurassic limestone bedrock.
Vineyard size22 hectares
Grapes are mostly de-stemmed, but not crushed in order to maintain the integrity of the berries. Wines are fermented with native yeast in small concrete tanks, sorted by parcel. Moderate extraction by gentle punch-downs or small pump-overs. 20 to 25 days total for maceration and fermentation.
Elevage15 months in small concrete vats and barrels
Harvest typeHand Harvested
Fining/FilteringUnfined and unfiltered