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Cone of Chamoson alluvium made of sand and gravel, more or less clayey, often silty. The estate is undergoing organic conversion (biosuisse).
Harvested at 95° Oe, hand picked. Harvested without crushing and gently pressed. Settling and slow alcoholic fermentation at a temperature of 20°. Aged on lees in barrels with stirring. Bottled after 2 years.
Suggestions for accompaniment
Lobster - Lobster - Delicate fish - Calf sweetbreads in cassolette - Poultry supreme with morels - Brillat-Savarin.
The wines of
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