Soils : clay-limestone

Average age of the vines : Average 28 years old

Grape harvest : manual

Vinification : Pneumatic pressing, 10 months maturing on lees with stirring for 4 months. Maturing in oak barrels, 18% of which are new. Blending in stainless steel vats for a period of two months before bottling.

Alcohol : 13.2 % Vol

Tasting notes : Robe dorée. Nez marqué par des notes toastées et beurrées. Bouche fruitée avec une belle acidité

Serving temperature : Serve between 10/12 ° C

Conservation : About 5 years