Vine age12 years old
Vineyard size.15 hectares
Upon reaching 50% botrytis infliction, fruit is hand harvested and hand selected in the vineyard, then cooled for 24 hours prior to destemming and fermentation with native yeasts in 225L chestnut barrels.
Elevage12 months on fine lees in chestnut barrels followed by six months in bottle
Harvest typeHand Harvested
Total production average650 bottles