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Surface area: 4 hectares. Soil type: small soil on Portlandian and Kimmeridgian marl. Planting density: 6,000 vines per hectare. Average age of the vines: 50 years, from 40 to 68 years. Integrated viticulture: mechanical working of the soil, reduction of inputs with the "Changins" method, biodynamic trials.
Manual harvesting. Pneumatic pressing of whole grapes. This selection of old vines constitutes the main cuvée of the estate. Alcoholic fermentation and malolactic fermentation (carried out at 100%) with temperature control. Simultaneous vinification and maturation in vats and barrels. The wines are bottled after 15 months of ageing.
Suggestions for accompaniment
Mackerel tartar with herbs - Japanese cuisine (sushi and sashimi) - Shellfish - Cheese.
The wines of
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