The vines are harvested manually. The pressing is done delicately, very slowly and in whole cluster. The 100% natural fermentation takes place using indigenous yeasts from our terroirs. Aging in underground cellars lasts between 10 and 12 months, without stirring. It is made in French oak barrels, 25% of which are new, from 4 complementary coopers. Racking is done by gravity to preserve the quality of the wine.
The vines are harvested manually. The pressing is done delicately, very slowly and in full harvest. The natural 100% fermentation is done using indigenous yeasts, from our terroirs. Aging in underground cellars lasts between 10 and 12 months, without stirring. It is made in French oak barrels, new for 25% of them, coming from 4 complementary coopers. Racking is done by gravity to preserve the quality of the wine.
The low level of rains and a very hot summer gave grapes a magnificent maturity in limited volumes for this 2019 vintage, profiling a generous, gourmand and sunny wine.
