Appellation IGP OC
Average yield: 55 hl/ha
Grape variety: 100% Chardonnay
Methodology of the vineyard: Double guyot pruning with a controlled average yield of around 38/40 hl/hectare. A green harvest (elimination of excess grapes) is chosen in accordance with the needs of the month of July to favour better grape maturity.
Winemaking: The harvesting id done entirely by hand, the grape is pressed in a pneumatic wine pres. After the first cold “debourbage”, the juice is fermented at a controlled temperature of 18°C for about 10 days.
Fermentation: The wine remains on the sediment for a period of 6 months and is then bottled the following spring in order to keep its freshness. Culture respectful of the environment.
Characteristics: Fine wine and rich with complex aromas.