Vinification and aging: Whole bunches pressed in basket press. Temperature controlled fermentation at 18 degrees Celsius. Low sulphur use, no chemical additives. 2 nd fermentation in bottle. Sur latte 9-18 months. Released 1 month after degorgement.
Vinification and aging: Whole bunches pressed in basket press. Temperature controlled fermentation at 18 22 degrees Celsius. Low sulphur use, no chemical additives. 2 nd ferment ation in bottle. Sur latte for 12 months. Released 1 month after degorgement.
Floor: Deep, clay loamy, calcareous soil 550 to 600 meters (1900 to 1970 feet) altitude
Vineyard size: –
Densidad de plantas por hectárea: –
Vinification and aging:Blanc de Noir. Whole cluster pressing. Fermentation of the free-run must with the indigenous yeasts. Methode traditionnelle Sur – lie aging for 4 years in the bottle.
Vinification and aging:Unfiltered low intervention wine. Hand-picked grapes. Berry selection, slow alcoholic fermentation with indigenous yeasts. Maturation in French oak casks for 12 months, no filtration and minimal sulphites added before bottling.