Cultivation methods

Single or double guyot pruning. Trimming and splitting of shoots. Leaf stripping at sunrise in July and sunset in September.
First light green harvest at the end of June to aerate the grapes. The second, severe green grape harvest at the mid-ripening period, in order to eliminate overripe bunches and to avoid any compensatory phenomenon and weight gain in the berries.
Grapes hand-picked in crates by customers who come for pleasure and friendship.

Vinification

Fermentation of 10 to 15 days at controlled temperature at 28° C. Vatting for 4 to 5 weeks.
Malolactic fermentation in 80% new oak barrels.