Winemaking
The grapes were hand harvested during the mornings of the first week of April and then underwent a gentle whole cluster pressing. The juice was chilled down to 8C and then gravity clarified. The must was fermented with several yeasts selections in French oak barrels, 25 % of them new. Battonage was done twice a week while the wine was in barrels, 8 months, for the right integration of fruit and oak aromas and flavours. The vineyard is managed in order to keep low yields, between 6 and 7 tons per hectare, and therefore to obtain top quality wines.