Le Haut-Lieu: The original Domaine Huet vineyard, purchased in 1928. Its 15 ha of rich, brown clay soils generally yield the estate’s most precocious and tangible wines.
Harvest is by hand, and occurs over 2-3 successive passes through the vineyards. Intact bunches are pressed into a 50/50 mix of tanks and old demi-muids, where alcoholic fermentation proceeds naturally with indigenous yeasts. When their alcoholic fermentations conclude, the wines are racked into old barrels where they spend the winter before bottling in April. Malolactic fermentation is neither encouraged nor discouraged.
