Soil :

Clay-limestone soil.

In the vineyard :

Mechanical weeding. Manual harvest.

Grape varieties : Chardonnay 100%.
Vineyard area : 3.5 ha
Average age of vines : 40 years

Winemaking :

Gentle pressing with a pneumatic press. Static settling for 12-48 hours at
15°C.

Alcoholic fermentation at 18°C – indigenous yeast – followed by malolactic fermentation.

Yield : 30 hL/ha Production volume : 2300

Ageing :

Aged 30% in 5- and 6-wine barrels and 70% in vats.

Alcohol content : 13.2% vol – Residual sugar : 1.5 g/l

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