Terroir :
Clay-limestone soil.
Growing methods :
Organic farming (certified since 1999), biodynamic practices, shallow ploughing, manual harvesting with sorting in the vineyard.
Winemaking methods :
Destemming then traditional vinification, 6 weeks maceration with light punching down.
Fermentation with indigenous yeasts. Vinification without oenological inputs.
Aging :
Aged in oak barrels (of 5 wines) for 12 months for 80% of the cuvée and 20% aged in vats.
Tasting :
Complex nose with aromas of tobacco, laurel, peppery notes and fresh black fruits such as blackcurrant.
On the palate, there is a beautiful freshness with well-melted tannins, a silky side and a long finish with notes of slightly acidic raspberry.
