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Average age of the vines: 30 years. The very uneven vineyard makes mechanisation impossible. The vines are maintained manually. Treatments are carried out with organic products. 8'000 vines/hectare. 15'000 bottles. Cordon and simple Guyot pruning.
Harvested by hand, when fully ripe, in small boxes. Destemmed harvest vinified in thermo-regulated stainless steel vats. Long vatting period of 2 to 3 weeks. In barrels for 18 months (25% new wood).
Suggestions for accompaniment
Pheasant hen with chestnuts and white truffle - Mignons of venison.
The wines of
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