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Moderate harvesting in volume to obtain ripe, healthy fruit with a high concentration of aroma precursors. Reasonable addition of organic matter, winter pruning with highly qualified workers, disbudding / de-budding to aerate the foliage and modulate the yields, ploughing and controlled natural grassing to maintain the soil and extremely wise control of cryptogamic diseases and pests by insisting on prophylaxis.
Base 80% 2013 and 20% reserve wines (2009/10/11/12). Vinification 80% stainless steel tanks, 20% barrels. Malolactic fermentation carried out and aged on fine lees with batonnages. Bottling in June 2014 without filtration or fining. Disgorged in December 2015, dosage 2g/L.
Suggestions for accompaniment
Rabbit terrine, apricot chutney with port and liquorice sauce - Low temperature pork loin, infusion of lemon balm, verbena and thyme, with crunchy chestnuts.
The wines of
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