in the cellar : After picking, the grapes were then cooled overnight before being carefully sorted and then crushed into small open tanks. The must was then cold-soaked for two days before the start of fermentation. A small part (about 5%) of the wine was whole bunch fermented. Hand punch-downs were done throughout.
After primary fermentation, the wine was basket-pressed and then racked to barrel for the malo-lactic fermentation and subsequent barrel maturation. Only French oak was used, about 30% new and the balance 2nd and 3rd fill. After 11 months maturation, the wine was bottled with a light filtration.
Total production: 3180 bottles