Aging
12-14 months in oak barrels
Fermentation & Maceration
Gravity in the cellar, small stainless steel vats with temperature control. Cold maceration during 3 days, hand pushing. Once fermentation is completed, ageing in 50% new barrels and 50%of one year old barrel continues for at least 14 months.. Only one soutirage first week of the spring with the good moon. Terroir : Gravels, sandy limestones and limestones.
Malolactic Fermentation
Yes