Numerous passes are made in the vineyard to ensure the perfect health, quality, and ripeness of the grapes, and all the work is carried by hand. 70% of the grapes for Heritage are from the limestone plateau (the causses), and 30% are richer and denser fruit from the iron-rich gravelly terraces of the Lot River valley. The vines average 25-30 years, and about 85% of the fruit is currently certified organic, with the last grower in conversion.
Soils
Colluvial limestone; pebble stones with ferruginous red sands and siliceous earth/clay
Harvest & Vinification
Manually harvested, then sorted in the vineyards, the grapes are macerated for three weeks, with daily punching down at the beginning of co-fermentation. 20% of the wine (the richest selections) aged 16 to 18 months in two year-old French oak barrels.