| Harvest |
Grapes are hand-picked into small crates. Harvest period: from September 25th to October 1st. |
| Production technique |
Bud thinning, leaf thinning on the east-facing side, bunch thinning once the bunch has become compact, further bunch thinning at the peak color-change, leaf thinning on both east and west-facing sides as well as more bunch thinning 5 weeks before harvesting. |
| Vinification |
Cold maceration (6°C) for 10 days prior to fermentation. Fermented for 30 days in new oak barrels using the patented Vatelot method, including post-fermentation maceration. The wine is then run off into new barrels for malolactic fermentation. |
| Ageing |
100% new oak barrels, stirring the lees in the barrels stacked using the Oxoline system. |