Clay-limestone terroir, goes pretty deep (1,5 to 2 meters) on lowland. Vines are between 35 and 60 years old. Agriculture BIO since 2015. Harvest is stricly manual with small crates of 20kg.
The full grapes are put into a stainless steel tank. Lighly crowded, and then a short 1 week maceration. The grapes are then gently pressed in a wooden press and bottled. No intrant, no additives. Only indigenous yeasts.
