Description
This site has a mix of glacial and alluvial soil. Meticulous viticulture and the site’s low elevation help to ensure full ripeness and concentration. A strong focus on viticulture is the foundation of the winemaking approach. Yields are consistently managed to 25-30hl/ha or approximately 3.5-4ton/ha. All elements of the winemaking are directed by François. The handpicked fruit is whole bunch pressed and fermented in barrel using only indigenous ‘wild’ yeast. The wine then spends 17 months in barrel (16% new) and undergoes indigenous malolactic fermentation.
Certifications
Alcohol
12.5%
Analytical data
dry
0.0 g/l residual sugar
6.6 g/l acidity
Videos
Vinification
Was malolactic fermentation used: yes
Was high-solid fermentation used: no
Maturation
17 months in barrel, bottled unfiltered.
Bottling
Closure: Diam