AMPHORE CHARDONNAY

Grapes from the Béru hill. Assembly of several parcels of the domain.

Clay-limestone soils representative of the different terroirs of the domain.

Maceration in a 400 L Tinaja terracotta amphora.

Manual de-stemming to preserve the whole berries, macerated and fermented in amphora. The wines remain on marc

6-8 weeks.

The marc run-off and pressing wines are collected in the amphora.

Aging for 12 months in amphora, then 12 to 24 months in barrels.