Terroir: Clay-limestone soil with gravel, sunny site at the bottom of the slope.
Viticulture: Sustainable, no herbicides or chemical fertilizers.
Vinification: 30-75% whole cluster, cooled to 14°C. 2-3 week ambient yeast fermentation in concrete or stainless steel tanks with gentle punch-downs and pump-overs. Aged 18 months on the lees in oak barrels (25% new). Racked in the spring and bottled one month later. No fining, no filtration. Minimal SO2.
