In the vineyard :
Mechanical weeding. Manual harvest.
Grape varieties : Chardonnay 100%.
Vineyard area : 3.5 ha
Average age of vines : 40 years
VINIFICATION & AGEING
Gentle pressing with a pneumatic press. Static settling for 12-48 hours at
Alcoholic fermentation at 18°C – indigenous yeast – followed by malolactic fermentation.
Yield : 30 hL/ha Production volume : 2300
Aged 30% in 5- and 6-wine barrels and 70% in vats.
Alcohol content : 13.2% vol – Residual sugar : 1.5 g/lDownload Technical Sheet