Age of Vines: 15 years old
Soil: Clay, Limestone, Gravel, and Marl
Vinification Method: Grapes are hand harvested, destemmed, and macerated in open topped wooden vats for 20 days without refrigeration. Hand punchdowns are performed about 4-5 times per day. The skins are pressed to stainless steel tanks for about 4 days at cellar temperature. Then the wine is racked, with the fine lees, to 2500 and 500-liter oak barrels for elevage.
- Jenny and Francois