The grapes are all harvested by hand using small crates. After the pressing, the obtained must undergoes a first fermentation thanks to a pied de cuve of selected yeasts. The base wine is then bottled after the addition of the so-called “liqueur de tirage”, a mixture of sugar, yeasts and mineral substances used for triggering a second fermentation inside the bottle. The wine then rests on its lees for several months (from 36 to 60 months according to the vintage) before the mechanical disgorgement, the final dosage and the corking.
Soil type: deep silty and clay-like soil, particularly rich in limestone
Plant density per hectare:3000
Age of the vineyards: 32 years
Time of harvest: August
Average yield per hectare: 7 t./ha
Time of aging on the lees: 60 months
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