Soil

Alluvonial, free draining, sandy loams.

Altitude

Around 90 m

Management

Generally old vines (between 40 to 100 years), cane pruned and VSP trellised. Limited flood irrigation. Yields are around 50 hL/ha.

Harvest

By hand, during April. Grapes sorted at the winery

Maceration

In stainless steel tanks, at 28°C

Fermentation

At 24°C, between 8 and 24 days

Barrel ageing

3 months in used French oak barrels.

Filtration

Unfined, filtered

Alcohol

14.0%

Total acidity (as tartaric)

5.4 g/L

pH

3.51

Residual sugar

2.95 g/l