IGP Côtes du Tarn
High density planting - 7500 vines/hectare. 25 hectoliters produced from one hectare. Occasional green harvest to maintain vine health. Organic farming practices and hand harvest. The winery is currently undergoing the 3 year process of becoming certified Agriculture Biologique.
The vineyards sit atop hills of limeston at an elevation of 200m.
Yeast is added to begin fermentation, and then the grapes receive a 2 month maceration, with pigeage during the first 2 weeks. 400 cases produced.
The wine is aged for 1 year in tank prior to release.
Delaware, National, New Jersey, New York, and Pennsylvania