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The vineyard was planted 40 years ago on a surface of 1.19 hectares. It is exposed on the south/south-east slope of this combe. The terroir is clay and limestone, predominantly chalky. The yield is about 35-40hl/hectare.
Harvested in 25kg crates. The grapes are sorted, pneumatically pressed as whole grapes and lightly settled, without adding sulphur. Fermentation takes place in 228 litre barrels, without any stirring, with very little new wood. Long fermentation (4 to 8 months), with indigenous yeasts. Aged on lees for 12 to 15 months, without stirring. Bottling takes place after the second winter, after light filtration if necessary.
Suggestions for accompaniment
Sweetbread pie with morel mushrooms - Small hot meat pie - Roast chicken - Cheese.
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