• Whole cluster fermentation à l’ancienne
• No racking of the must
• Full malolactic fermentation
• No sulfur dioxide added during vinification, only a touch at bottling
• Aged 3 years on fine lees in 350-L barrels
• Whole cluster fermentation à l’ancienne
• No racking of the must
• Full malolactic fermentation
• No sulfur dioxide added during vinification, only a touch at bottling
• Aged 3 years on fine lees in 350-L barrels
