Alcohol content: 13%
Grape variety: 100% Chardonnay

WINEMAKING
Use of the principle of gravity to avoid any pumping that could compromise the wine’s quality. Brief pneumatic pressing (1½ to 2 hours) to gently separate the solid and liquid components of the grapes. Very light static settling of the must to preserve sufficient fine lees so that alcoholic and malolactic fermentations occur naturally. The must is placed in French oak barrels (with an average of 6 years of aging) for 40% to 50% of the harvest. The remainder is vinified in small stainless steel tanks.

AGING:
13 to 14 months, of which 5 to 6 months on fine lees in French oak barrels, for 40% to 50% of the vintage. The final stage of aging takes place in small stainless steel tanks.