Land:
Sandy and calcareous-clay
Age of vineyards:
10-15 years
Cultivation system:
Espalier with guyot pruning
Per hectare production:
4500 plants per hectare
Vinification:
Destemming of grapes and cold maceration at 4/5° C for 18/36 hours. Alcoholic fermentation at a controlled temperature and racking at the end. Soft pressing of marcs.
Ageing:
After the malo-lactic fermentation in inox silo, the wine ages in French durmast wood of medium toasting where it ages for 4 months. Then it is bottled.
Serve at:
18/20°C, Decant before serving
Colour
Vintage
Bottle Size
ABV
Region:
Producer:
Grape Variety:
Case Size
Wine Type
Growing Altitude
Shelf Life
Tasting Notes
Food Pairings
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