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Old vines of 50, 60 and 70 years old, facing south-west on one of the most famous crus of Neive. This is the historic cru of the estate and the one that has enabled it to establish its reputation.
Fermentations and macerations last on average about 25 days. No selected yeast is used. Malolactic fermentation is not triggered; it occurs naturally in the spring following the harvest. It is carried out in François Frères Burgundy rooms of noble origin, where the wine remains for 18 to 22 months. There is no filtration or fining before bottling.
Suggestions for accompaniment
Roast duck - Saddle of chamois - White truffle risotto.
The wines of
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