Parcels located in Gadagne. Average age of vines 45 years.
Sand and clay soil.
Harvesting is entirely manual, followed by systematic sorting
in the vineyard.
Traditional with complete destemming. Fermentation is temperature-controlled with 2 pump-overs per day and 2 to 3 delestages depending on the potential of each vat. Vatting lasts 3 weeks. Each vat is tasted daily to determine the best date for devatting. Free-run and press wines are separated.
