Description

Whole bunches are handpicked in small crates and selected in the vineyard. Twelve days of whole-cluster, semi-carbonic maceration is followed by a very gentle and slow pressing using the château’s old, wooden vertical press. The must is transferred into temperature-controlled cement tanks, where fermentation continues with native yeasts.

After racking, the wine spends 14 months in 50-year-old 60hl foudres before being bottled unfiltered and lightly fined with organic diatomaceous earth. Only a very small amount of sulfur is added at bottling.