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Production: approximately 3,744 bottles. Surface area: 91 ares 47 centiares. Once the grapes have been cut and sorted in the vineyard, they are again selected on two lines of two sorting tables, by a group of 20 people for 30 pickers.
The grapes are partially de-stemmed at 100%. Cold maceration for about a week, at 14°. Natural fermentation, gentle extraction by pumping over and very little punching down. Once fermentation is complete, the wines are racked for 48 hours and put into barrels for 12 to 14 months of ageing, depending on the nature of the vintage. 50% of the barrels are new, the rest being made up equally of one and two year old barrels.
Suggestions for accompaniment
Sweetbread pie with morel mushrooms - Small hot meat pie - Roast chicken.
The wines of
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