Thiscuvéeis from different hillside slopes within the appellation. The soils are clay-limestone, shallow and lying on white limestone marls. For the most part, they are east-facing.
Harvesting is by hand for the majority of thecuvée. Grapes are pressed slowly, to conserve their personality and their aromatic finesse. After light settling, musts ferment naturally in oak barrels (of which 10% new oak). If the vintage demands it, lees can be put back in contact with the wine by lees-stirring, to continue enriching the wine. Malolactic fermentation occurs naturally during winter. The wine stays on its lees for 10 to 12 months, before being racked and blended
On the nose, this wine offers a range of aromas such as apricot, acacia, hawthorn and a freshness that makes it very attractive in its youth. On the palate, it develops lovely roundness and pleasant richness where the sinewy tension and minerality typical of this appellation are well integrated.
