Slopes consisting of siliceous clay, located on the first foothills of the mount Canigou in the Aspres
Minerality is the main feature
Hand harvested with selection of the berries in small crates of 10 kg.
Direct pressing of the entire grapes.
Racking and fermentation of the must under temperature control – Fermentation at 16° C.
Stirring of the fine lees once a day during fermentation.
Serve at 14 / 16°C.