Viticulture is lutte raisonée (reasoned organic). Jean-Philippe aims to know his vines, and to work with them to find a healthy equilibrium. Grapes are hand harvested. Fermentations take place in barrel and wine goes through malo in barrel. The wines enjoy an unhurried 18-month élevage. A six-year barrel rotation is employed, with only a few wines (in top vintages) seeing more than 20% new wood.
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