1/3 of grapes are pressed to rose juice then added to the tank to decrease concentration.
Vineyard Size: 2 hectares
Soil: alluvial, loam, riverstones
Average Age of Vines: 70 years
Harvest: by hand
Winemaking: 60% whole cluster, co-fermentation with 40% rosé juice
Aging: 6 months in neutral barrels
Added S02: 15 mg/l