Vines 15 to 20 years old. Harvesting is manual, early at the beginning of September, in order to have grapes with all their freshness and floral aromas
Clayey / calcareous soil.
Produced according to the “bottled second fermentation: method. The basic wine ferments at a low temperature (14 to 16 °C) in stainless steel vats. For the second fermentation, the bottles are laid down on slats for a minimum of 3 years.
Minimum 3 year bottle aging.