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At the foot of the gravelly terrace, partly formed by the erosion of the limestone slope, this very special siliceous-clay and silico-limestone terroir is located on the left bank of the Vienne, in Sazilly. These four and a half hectares of vines planted between 1962 and 1976 have an average yield of 40 hl/ha.
Cold maceration for 5 days, 4 weeks of vatting, pumping over and punching down. At the end of the alcoholic fermentation, the free-run wines and the best press wines are blended for the malolactic fermentation in barrels of 1 to 3 wines. This cuvée continues its maturation in oak barrels for 15 to 16 months depending on the vintage. The wine is matured for 2 months before bottling.
Suggestions for accompaniment
Sauté of beef - Veal kidneys with sherry vinegar - Vegetable vol-au-vent.
The wines of
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