The year 2012 was tremendously marked by the absence of water, both in spring and summer, leading plants to extreme water stress. The numerous R&D&I projects, the significant investments in proper irrigation management and the hygrometric sensors for root moisture control carried out in previous years will bear fruit in a vintage as complicated as 2012. Irrigation management as a qualitative factor will have its maximum expression in this vintage, which, together with the healthiness of the raw material, will hopefully surprise us with a clear singularity. These climatic conditions ensured excellent health of the raw material, allowing a slow and leisurely harvest that took place between October 1 and 23.
The predominant soils on the slopes of the estate have a limestone loam texture with medium grain size, but at the same time are very well drained for adequate ripening. The plots were planted between 1988 and 2011 with a Double Cordon Royat cropping system.
The grapes are harvested by hand using small volume crates and after passing through a cold chamber, the grapes enter the tanks by gravity. Fermentation is carried out in small stainless steel tanks and French oak vats managed under “Haute futaie” with indigenous yeasts and bacteria from the estate, unique and original, to express to the maximum the characteristics of our terroir, respecting the uniqueness of each vintage. The wine is aged in barrels using gravity. It has been aged for 12 months in selected barrels of extra fine grain French oak. Clarified with egg white and bottled by gravity with a selected natural cork stopper in May 2014.