Vine age63 years old
Vineyard size.73 hectares
Fruit is hand harvested and hand selected in the vineyard then are cooled for 14 hours prior to destemming, foot stomping, and cold soaking for 7 days. Grapes then ferment with native yeasts in stainless steel.
Elevage7 months in large chestnut barrels with medium toast
Harvest typeHand Harvested
Total production average1540 bottles