Climate & Terroir
The 2018 harvest was preceded by a wet winter and spring, with temperatures in February and March below the 30-year average. The persistent rainfall led to strong downy mildew pressure until the end of June. Dry and warm weather followed in July, which continued until the harvest, which took place under optimal conditions. Thanks to the abundant water supply, the vines were able to develop excellently, resulting in a rich and lush vintage.
Vinification
The vineyard is managed entirely according to the principles of organic and biodynamic farming. Mechanical tillage, organic fertilization, leaf removal, green harvesting, and tying are used. The grapes are harvested by hand and undergo a double selection, both in the vineyard and upon arrival in the cellar.
Fermentation takes place in thermoregulated tanks, half wooden and half cement. Selected yeasts are added, and the temperature is maintained between 24°C and 26°C. Maceration lasts 20 to 30 days, with daily tastings and work on the lees. The pressed wine is transferred directly to barrels, with three fractions selected after tasting. Maturation lasts 18 to 24 months in French oak barrels, 80% of which are new.
| Alcohol: | 14.5% |
| Volume: | 75cl |
