Viticulture in the process of conversion. Traditional hand picking. Whole grapes, Temperature-controlled fermentation in stainless steel vats, Use of indigenous yeast, Malolactic fermentation, Regular bâtonnage (stirring up the lees). Ageing in oak barrel used for on previous vintage, Blending, Light filtering, Traditional corks, Regular bâtonnage (stirring up the lees). Sols argilo-calcaires.
No allergens identified
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