The Kitterlé is a volcano-sandstone terroir which occupies a unique site on
the edge of the mountain by drawing a rocky outcrop offering 3 exposures
(southwest, south and south-east). The light, sandy soil held back by huge dry
stone walls allows only a limited yield (25 to 35 hl/ha).
Whole berry pressing, static settling. Fermentation in
thermoregulated tanks from 1 to 4 months. Aging on lees for 8