The vineyard, situated on clay slopes over a limestone bedrock, benefits from a meticulous approach to viticulture. The vines are pruned using the Poussard Guyot method, and traditional ploughing is employed, accompanied by the sowing of cereals and legumes, all in line with integrated farming practices.
In the winemaking process, the grapes undergo slow, cold pneumatic pressing followed by settling, which helps preserve the delicate aromas and flavors. The wine is then aged for 9 months in a combination of oak barrels, tanks, and stainless steel containers, resting on its lees with regular stirring. This process enhances the wine’s complexity, texture, and richness, resulting in a beautifully balanced and expressive wine.
