The Chardonnay and Pinot Noir clusters are hand picked into shallow boxes. The grapes are kept separated and crushed gently. After fermentation, the wines are drawn off the gross lees, and the Chardonnay and Pinot Noir are blended to 30% – 70%. The wine is then stored partly in steel tanks and partly in barrels, and is bottled the following spring together with cultured yeasts. After a period of 52-60 months on the fine lees, the bottles are manually riddled, and the wine is then disgorged and bottled.
Chardonnay and Pinot Noir grafted on Kober 5BB. Vineyard layout: 2,2 m x 0,8 m. Vine trellising: guyot.
5.000 vines per acres
Short pruning; organic fertilizer in alternate years; in-row cover cropping; drip irrigation as needed. Organic cultivation with ICEA certification.
No more than 9.000 kg every 2,5 acres