Vine age90 years old
Vineyard size.55 hectares
Fruit is hand harvested and hand selected in the vineyard then are cooled for 24 hours prior to destemming, pressing, and native yeast fermentation in neutral barrels.
Elevage8 months on fine lees in large chestnut barrels followed by 6 months in bottle
Harvest typeHand Harvested
Total production average1258 bottles