SOIL STYLE

The soils on which the vineyards stand has varied and complex terrain features with a strong presence of limestone, feature areas rich in marl and pebbles as well as being partly clayey. The production facilities are located at an average altitude of between 80 and 400 metres above sea level, with a west/south-west exposure.

WEATHER TRENDS

The 2007 season had a very mild winter with below normal rainfall, which resulted in sprouting about 10 days earlier than average. The spring was mild with an abundant water supply. The summer months were hot and dry, but temperatures were within the norm, with rather cool days, which led to a perfect ripening of the grapes.

HARVESTING

The ideal weather conditions in September, characterised by fine weather, dry climate and significant temperature fluctuations between day and night, allowed both the perfect ripening of all grape varieties as well as harvesting at the optimal time.

FERMENTATION

Fermentation in stainless steel vats at a controlled temperature of around 30° - 31°C. Approximately two weeks of maceration on the skins, with various pumping over and délestages. Malolactic fermentation happened in steel vats.

AGEING

The wine was aged in French oak barriques for 24 months. Before being released for sale, the wine was refined for a period in glass.