Terroir : marl-calcaro-sandstone. Clay soil where silt and loess mingle with scree of sandstone and oolitic limestone. Soil with a wide variety of rocks, rich in minerals, fertile and allowing good water retention.
In the cellar : slow and gentle pressing; fermentation without adding yeasts; assembly after fermentation; very moderate sulphiting; maturing 6 months on lees in stainless steel vats; bottling at the estate. We put our wines in reserve to offer them to their best potential.
Degree of alcohol : 12.5 % vol.
Keeping : 3 to 5 years