Age of Vines: 40 years old Yields: 1-2 tons per hectare Soil: Limestone, Slate, Gravel and Sand Vinification Method: Grapes are hand harvested and partially destemmed. One third of the grapes ferment on skin for 3 weeks while the rest are directly pressed, after which the wine is re-blended. Fermentation takes place in used 500-litre barrels. The wine stays in barrel for an elevage of about 12 months, with no batonnage. The wine is bottled unfined, unfiltered, and with zero addition of sulphur.