The domaine is farmed according to the precepts of lutte raisonée, a system of vine cultivation that is essentially organic and non-interventionist.
Dhondt gently presses his fruit in a traditional Coquard vertical press and, following a débourbage of 12-24 hours, decants the must into small (25hl, 58hl, 82hl) thermo-regulated stainless steel vessels for a 3 week controlled fermentation over selected CIVC yeasts, followed by malolactic fermentation. Dhondt doses with traditional liqueur.
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