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Vines located in Corin, Miège and Sierre. Produced from an average yield of 500 grams per vine (i.e. per m2).
Cold maceration for 8-10 days and vatting for 10 days without the stalks. Aged in fine-grained stavewood barrels from the Centre of France, 75% of which are new, for 12 months. Little So2 due to maturation in cold cellars. Bottling after 15-18 months without fining, with very light filtration and following the lunar calendar.
Suggestions for accompaniment
Saddle of venison with Grand Veneur sauce and pears in wine.
The wines of
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