Wine-Making and Ageing

Traditional crop management

practices and Guyot pruning are used.  





The harvest is picked by hand and then sorted on a sorting table. Steeping lasts or 21 days and every day the wine is re-circulated twice and sprayed over the crust thatforms during alcoholic fermentation.


The  wine is aged for 12 to 14 months in oak casks,

a third of which are renewed annually