Dry white wine aged 7 years under a veil of yeasts.
·Return 30hl/ha ·Hand harvest with strong selection ·Light pneumatic crushing of whole grape clusters ·Indigenous yeasts with no addes So2 if the year allows it ·Static settling for 12 hours with no added product ·Start of alcoholic fermentation in tanks at temperatures inferior to 22°C controlled by a system of cooling coils. ·Malolactic fermentation in tanks, placed for ageing under the roofs the following spring, or after a year in foudre barrels depending on the harvest ·Wine is aged almost 7 years under a natural veil of yeasts at the surface of the wine, with no topping up of the barrels. No added So2, oxidation is hindered by the yeast cover. ·Casks of over 5 wines in general ·Bottling according to Maria Thun’s lunar calendar, filtered, no added So2.