A blend of two parcels in En Charlemagne both southwest-facing and planted on silty limestone marls.
100% de-stemmed. Indigenous yeast alcoholic fermentation in uncovered wooden vats. 15-20 days total maceration time. Pneumatic press, separation of pressed and free-run juices. 1 year aging: in older oak barrels, then a few months blended in tank. No fining or filtration.
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