Exposition: South, South – East
Soil: Sandy clay
Age average of the vineyards: 60 years
Grape variety: Chardonnay
Pruning: Gobelet
Harvest: Hand harvested
Serving temperature: 9°-12°C (48°-54°F)
Aging potential: 4 to 6 years
Winemaking:
The hand picked grapes were whole-cluster pressed in a gentle pneumatic press and gravity fed to the tank to be cold settled. Separated to the heavy lees by racking, the must ferments at a low temperature in 3-4 years old barrels to preserve the fruity aromas. The Wine remained on its fine lees, finished malo-lactic conversion and has been aged 14 months before it was estate bottled.
