Soils : clay-limestone

Average age of the vines : Average 47 years old

Grape harvest : manual

Vinification : Pneumatic pressing, 10 months of aging on lees with stirring for a period of 4 months. Aging in oak barrels, 25% of which are new. Blending in stainless steel vats for a period of two months before bottling.

Alcohol : 13.5 % Vol

Tasting notes : Petite réduction sur la pierre à fusil au nez, mais une grande précision aromatique. Bouche droite et fine sur la pêche blanche, la finale est minérale.

Serving temperature : Serve between 10/12 ° C

Conservation : About 7 years