in the vineyard : 15 year-old vines that were planted at a width of 1,2 x 2,4m = 3470 vines/ha. Average of about 220m above sea level. Mainly Alluvial silt soil, Extended Perold, two spur pruning system; dense leaf canopy for maximum flavour development.
in the cellar : Picked at 03h00 by mechanical harvester; 20 hours skin contact. Cold fermented at 12°C for 3 weeks. Reductive winemaking procedures. 2 months on the lees in stainless steel tanks. Fined with bentonite, racked, cold stabilized and bottled. One month bottle ageing before released.