The vintage

Following a mild, wet winter that replenished groundwater reserves, the
season was notable for its precocity. Frost damage from the episode of March
25 was, very fortunately, limited, and in the course of the equally mild and
damp spring that ensued, regular applications of tisanes and essential oils
effectively protected the crop. Flowering that started in the second week of
May confirmed the early nature of the vintage. The plentiful water resources
accumulated over winter and the occasional summer showers ensured a
progressive and optimum ripening of the grapes.
The harvest was particularly splendid and picking lasted from August 25 to
the final days of September.

Terroir

Well orientated slopes and terraces offer ideal sunshine exposure. The vines flourish in a stony limestone clay soil and find their full expression thanks to certified organic and biodynamic agriculture.

In the vineyard

The grapes are hand-picked and sorted in the vineyard.

Winemaking

Co-fermentation, vatting from 18 to 26 days for soft extractions.

Ageing

Matured for 12 months in vats, and oak foudres.

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