Vin de France
From vines averaging 35 to 60 years in age, yielding 2.67 tons/acre.
Deep, stony, clay soils marked by round galets
Direct pressing, with no maceration. Cooled to 54ºF for 24 hours, then settled, racked and fermented (1 week) at just over 57ºC in enamel tanks. No malolactic fermentation. Bottled with sterile filtration, under vacuum and with nitrogen, to preserve freshness.