Fermented with 20% whole clusters and indigenous yeast in small, 800L vats. Punch-down extraction is done by hand, and the maximum fermentation temperature only reaches 25 degrees Celsius. Maceration takes place over 7-10 days, and malolactic fermentation occurs in the barrel.

Domaine Nico’s Grand Mère and Grand Père parcels are nearly 30 years old, planted in Villa Bastías with Dijon Clones (667 & 115) in 1993. The Grand Mère parcel gets more sun, resulting in wines with generous and silky tannins. Winemaking is traditional and gentle for these delicate wines. Yields are extremely low due to the age of the vineyard.