Description

• Vine Age:Planted from the 1970s to early 2000s
• Terroir:West-facing, 300-330m altitude. Kimmeridgian limestone andmarlbedrock, fairly deep clay-limestone soil.
• Viticulture:Organic (AB), biodynamic methods.
• Vinification:Some whole cluster inclusion and a percentage of the fruit pressed immediately. 6-15 day ambient yeast fermentation with gentle infusion. Aged about 12 months on the lees in concrete and stainless steel tanks. No fining, no filtration. Minimal SO2 adjustment at bottling (10 ppm).