The subsoils under Onda are the thinnest (paper thin) slates we have and that is probably the main thing that explains why the wine that comes from there is particular. Onda also goes through a bunch and terroir selection that we only perform for the cru wines. We only pick small spread out bunches and even in a small parcel of 0.5Ha not all the soils are exactly the same, so we leave out some parts (where the topsoil is a little deeper and more clay-ish). Then there is slow hand sorting of individual berries. In the cellar - slightly cooler (on average) and shorter macerations than might be expected - a few punch downs early on in the fermentation when it is still not too warm. Ageing in Foudre for 10 Months and then concrete for 7ish Months.
