Alain Chabanon, Campredon, South of France AOP

Terroir and Vineyard Management: Arid, stony, clay & limestone soil. The vines are farmed biodynamically, certified by Demeter. The earth is ploughed and there is no use of fertilizers.

Yield: 28 hectolitres/hectare.

Harvest: Morning hand picking only into small open crates.

Vinification: After hand sorting on tables, the grapes are gravity fed into vats. No yeast is added. Traditional vinification with alternate cap immersion and pumping over. Four to Five weeks’ maceration. Pneumatic pressing.

Maturing: 10 months in stainless steel vats. Bottled in July 2020.

Production: 16,500 bottles.

Serving suggestions: Serve between 15 and 17 °C.

At its peak: Probably 2024-2028.