Terroir:
Clay-limestone soil.
Growing methods:
Organic farming (certified since 1999),
biodynamic practices, shallow ploughing,
manual harvesting with sorting in the
vineyard.
Winemaking methods :
Direct pressing, settling 36 hours.
Fermentation with indigenous yeasts.
Vinification without oenological inputs.
Aged in oak barrels for 6 months for 30%
of the cuvée and 70% aged in vats.
Tasting :
Floral notes such as acacia and ripe white
peach, pear in syrup.
Round and balanced wine with a pleasant sweetness. It has a
nice freshness and a good length
