A blend of Marsanne and old vine Carignan Blanc planted at between 4000 and 5000 vines per hectare on average. Ploughing once in Spring and twice in Autumn. Hand ploughing under the rows. Uses copper and sulphur against oidium and mildew. No chemical herbicides or pesticides, only organic fertilizers or compost if needed (1 year every 5 years). Harvested by hand. 25 hectos per hectare yield. No destalking. Pressing for 6 to 8 hrs by a screw press, settling of the juice for 36 hrs. Fermentation in barrels from 2 to 5 wines (at 16°C to 20°C) using natural, indigenous yeasts. Alcoholic fermentation for 2 months (up to 9 months if it was blocked). The wine naturally carries out its malolactic fermentation. Aged for 12 months in barrels from 2 to 5 wines medium toast. Very light bâtonnage on fine lees at the beginning. Collage if necessary, generally light filtration (with a plate filter). Only one bottling between January and March. 3500 bottles produced on average.
13.0%
