Description

• Organic certification
• Syrah vines trained and pruned in the Gobelet style and supported by stakes.
• Hand-picked harvests.
• Partial destemming with 20 % whole grapes.
• Fermentation with natural yeasts and maceration for several weeks in stainless steel vats, with cap-punching and pumping-over done twice a day.
• Maturation in 228-litre barrels for 20 months, with 15 to 20% new barrels.
• Amount of sulphite reduced: 42 mg/l total SO2 (100 mg/litre authorised in organic winemaking).
• Production : 15.860 bottles / 450 magnums.
• Ageing potential: 20 years.