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Average age of the vines: 50 years. The very uneven vineyard makes mechanisation impossible. The vines are maintained manually. Phytosanitary treatments are carried out with organic products. 10,000 vines/hectare. 8,000 bottles. Single Guyot and gobelet pruning.
Harvested by hand, at full maturity, in small boxes. Vinification in wooden vats and open barrels. Partially de-stemmed harvest. Long vatting period of 3 to 4 weeks. Aged for 24 months in barrels. 30% new wood.
Suggestions for accompaniment
Pheasant hen with chestnuts and white truffle - Mignons of venison - Pithivier of mallard duck in the manner of Eric Briffard - Supreme of pigeon.
The wines of
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