Grape variety: Chardonnay. The soils are rich in calcareous clay from the Chimeridge clay of the Jurassic period. The average age of the vines is more than 50 years. Hand harvesting, selection of the best bunches on the vine and then the berries on the sorting table. Full combing and delicate pressing. Cold maceration of the must. Fermentation with natural yeast in temperature-controlled stainless steel tanks. Aging for 10-12 months in contact with fine lees.
Grape variety: Chardonnay. The soils are rich in calcareous clay from the Chimeridge clay of the Jurassic period. The average age of the vines is more than 50 years. Hand harvesting, selection of the best bunches on the vine and then the berries on the sorting table. Full combing and delicate pressing. Cold maceration of the must. Fermentation with natural yeast in temperature-controlled stainless steel tanks. Aging for 10-12 months in contact with fine lees.
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