Additional information
| Weight | 2 lbs |
|---|---|
| Winemaking | Long, gentle pneumatic pressing, decanting over 24 hours, then racking and running into cask of the must. Alcoholic fermentation in oak casks, 20% new (maxi 1/3 Vosges, mini 2/3 Allier). Maturing: after 12 months in cask, the wine is aged 6 months in tank where it is prepared for bottling. Homeopathic fining and very light filtering if necessary. |
| Harvest | Biodynamic. Manual harvesting with grape sorting and optimisation of choice of date through parcel-by-parcel ripeness monitoring. |
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