30ha in Organic Agriculture
Age of vines: 25 years on average.
Boulbène and sandy silt on the surface and clay at depth.
Pneumatic pressing, settling at 6 C after 24 h Maceration on fine lees for 4 days Vinification at low temperature (below 18 C) controlled by a cold water exchanger 6 C 80 of the blend for this cuvée was vinified and aged for 4 months in French oak barrels.
The remainder was vinified and aged in French oak concrete vats. The remainder was vinified and aged in concrete vats.
Pleasant, engaging nose evoking white-fleshed fruit and pear, with hints of quince and fresh hazelnut. A racy finish combining notes of hazelnut and spice with good persistence.
Wine and food pairing
Crépinettes of lamb with Chavignol crottin, brochettes of monkfish with smoked bacon.