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It is the most southerly Premier Cru of the appellation, but paradoxically the one that is harvested last, due to its altitude which makes it a relatively late terroir. The vines in this sector currently belong to Georges Pico, Thomas' father, and are therefore exploited by Thomas in the form of a negociant. In the long term, he should be able to acquire nearly 1 ha on this terroir.
The grapes are collected in small hoods, then sorted on a table, pressed and settled. Fermentation takes place in non-new barrels and demi-muids. The musts are then matured for a year in reduction, on the lees and without adding sulphur. No yeast, no chaptalisation, no acidification. The end of the maturation is done in stainless steel tanks. No fining or filtration, with a small amount of So2 added.
Suggestions for accompaniment
Andouillette with mustard sauce - Crispy sea bass with foie gras - Beaufort cheese soufflé - Almond trout.
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