IT'S ALL IN THE DETAILS

The wine will remain there for one year in oak barrels where the alcoholic and malo-lactic fermentations will take place Only the percentage of new oak will change according to this one. The alcoholic fermentation lasts four to six weeks, and is followed by malolactic fermentation, which is often more capricious depending on the vintage. After one year of cask, the wines will be put in vats for a period of six months in order to further refine the breeding.

The soils are clay-limestone, rich in pebbles, well drained and easy to heat up. Thick attack and a dynamic, docile and profound development.