January was cold and dry, followed by mild, rainy weather in February and March, causing early budburst. With little rainfall and 24 to 28°C heat peaks, spring proved ideal for budburst and was a time of particularly vigorous growth. Unfortunately, from April 16th onwards, the nights became cooler, with severe frosts on the 27th, 28th and 29th of April. The first frosts hit the vineyard hard, with temperatures dropping to lows of -4°C. April will be remembered as a month of historically low temperatures, with three successive frost episodes, destroying 80% of the total harvest. Vegetative recovery was slow. For those vines spared by the frost, flowering lasted for about ten days in extremely favourable conditions. A damp month of June prevented water stress, and growth of vines and berries was extremely rapid. A dry summer with an impression of autumn freshness.
An early vintage and rainfall from early September hastened harvesting, which began on the 25th.
Very low volume, suitable technological maturity, with distinct aromatic freshness.
Atypical due to the devastating spring frost, but still with aromatic expression, colour, fruit and freshness.
From the vine to the glass
Vinification with extraction by punching down over a short period, to preserve freshness.
Ageing in 50% new and 50% one-wine barrels for a 12-month period.