 Owners : Philippe Gaillard - Thierry Delaunay
Grappe Varieties : Gamay
Type of soil :Silica, Clay and Pebble stone soil
Ethical method : Reasonable treatment, Certified Sustainable Agriculture, Plowing of the soil, Thinning out of the leaves
Productivity : 50 hl/ ha with 6500 vines density per ha
Wine making process : In vats for 6 to 8 days with regular pumping over, Alcoholic fermentation at 22°C, Selection after pressing, Malolactic fermentation at 22°C, Final racking
Ageing : In stainless steel vats, Fining before filtration |
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