The youngest vines are planted at an altitude of 430 metres, facing east to northeast. Following rigorous sorting both during the harvest and at the winery, the grapes are transported to the tanks by ...
The youngest vines are planted at an altitude of 430 metres, facing east to northeast. Following rigorous sorting both during the harvest and at the winery, the grapes are transported to the tanks by conveyor belt to avoid pumping. They are fermented and macerated in concrete vats for approximately 25 days. Around ten gentle punch-downs (pigeages) are carried out to ensure delicate extraction. The wine is aged for 10 months, with 50% in 225-litre barrels that have previously been used for one wine, 30% in barrels that have been used for two wines, and 20% in 12-hectolitre barrels that have previously been used for one wine.
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