From vines that are both 20 and 75 years old planted on 1 hectare of calcareous clay and stony slate soils. The vines have been organically farmed for a long time but are not certified and now biodynamically worked as well. The grapes are hand-harvested at the end of October, with vineyard and cellar sorting, before being mostly de-stemmed as they try to have as much whole cluster as possible. Maceration lasts 12 weeks in amphorae with fermentation with indigenous yeasts taking place in amphorae for eight weeks under temperature control with no pumping over. After fermentation is finished, the amphorae is filled and closed with inert gas. Stirring takes place once or twice a week. Aged in clay amphorae and used French oak barrels for around eight or nine months. Not fined or filtered.
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