15 months in stainless steal vats.

Double guyot pruning , cultivation of soil and grass cover, debudding and thinning by hand, harvesting using sorting tables. A natural sustainable viticulture ( integrated farming ), « Haute Valeur Environnementale » certification level 3.

Vatting by gravity flow, cold prefermentary maceration , 30 temperature controlled stainless steel conical vats , slow vatting over a period of 30 days.