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Technique
Viticulture
Average age of the vines: 35 years. The very uneven vineyard makes mechanisation impossible. The vines are maintained manually. Phytosanitary treatments are carried out with organic products. 8,000 to 10,000 vines/hectare. 20,000 bottles. Single Guyot pruning.
Oenology
Harvested by hand, at full maturity (13-14°) in small boxes. Direct pressing of whole grapes. Fermentation of the clear juice after static settling with temperature control in 20 Hl tuns. Aged in wooden vats and a quarter in barrels of 3 and 4 wines.
Suggestions for accompaniment
Roasted lobster • Scallops with porcini mushrooms • Fish gratin.
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