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Sector: Cazeau-le puit -le Parc. Soil: clay-limestone, finely gravelly. Pruning: Double Guyot. Yield: 42hl/Hectare. Vineyard management: Organic and Biodynamic Agriculture.
Cold maceration: 6 days. Alcoholic fermentation: Indigenous yeasts, 10 days. Post-fermentation maceration: 10 days. Aging: 12 months in French oak barrels.
Suggestions for accompaniment
Blanquette de veau • Lamb kebabs with cumin and coriander • Beef tartar.
The wines of
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