Additional Info

This plot presents a remarkable as the soil is non-existent: the vines are planted directly on the limestone bedrock and do very well there; the roots manage to find crevices between the stones and the rock strata to plunge deeply in search of water and nutrients.

Once the grapes arrive in the cellar, the crushing of the bunches helps to improve the texture of the cap and to prolong fermentation time. According to the intensity of the alcoholic fermentation, punch downs will take place from 2 to 8 times per day. Malolactic fermentation usually takes place in the spring when the cellars are heated gently by the warmer weather.