Soils : Stony gravelly sand on schist alteration

Average age of the vines : 13 years

Grape harvest : manual

Vinification : The harvest is carried out manually to select the bunches that have reached maturity but not affected by noble rot. A 24-hour pre-fermentation maceration extracts a maximum of fruit. Pressing is pneumatic and takes place on the entire harvest. Alcoholic fermentation at controlled temperature takes place in vats followed by aging for three to four months.

Alcohol : 12 % Vol

Tasting notes : Rich, complex and full of finesse.

Serving temperature : 9°C/11°C

Conservation : 5 to 7 years