Vintage starts with a mild winter. Followed by a little spring frost, luckily without too much damage. A humid and moody forecast is installed by April. This will last during May and june and need constant supervision. The grapes are close in July and give room for a dry Summer. Despite this drought the quantity is present at harvest that started on September 11th lasting about 10 days.
A malolactic fermentation was followed by a long maturation on fine lees. Maturation is achieved in both stainless steel and in demi muid of 600L. After 12 months these are assembled and will continue their maturation process together for 6 more months. A slight collage and filtration were necessary to obtain a wine that is clear and remains stable over time. This wine has not been treated with cold to preserve all aromatic finesse.
