Slopes consisting of siliceous clay, located on the first foothills of the mount Canigou in the Aspres
Hand harvested with selection of the berries in small crates of 10 kg.
Direct pressing of the entire grapes. Only the free-run juice and the first pressing juice are selected for this cuvee.
Cold racking and subsequent fermentation under temperature control (at 16° C). Daily stirring of the lees during fermentation and start of maturation.
Serve at 14/ 16 °C.