Log in if you have an account
Having an account with us will allow you to check out faster in the future, store multiple addresses, view and track your orders in your account, and more.Create an account
Vinified through slow, gentle vertical pressing, 12-24 hours decanting. 3 weeks fermentation of separate parcels in small, temperature-controlled stainless steel tanks. 100% malolactic fermentation, 3 years on lees, 8 g/l average dosage.
In the vineyard, intensive de-budding is carried out to favor concentration in grapes. With the constant search for improved soil quality, techniques such as grass growth management and composting with bark between the rows are employed. For the base wine, a traditional Coquard vertical press is used.