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Clay-limestone soil, located on the plain, composed of red clay and small rolled pebbles. Vines are 20 years old, pruned in cordon de Royat. Planting density 4,000 vines per hectare. Yield of 10 to 15 hl per hectare. The vineyard is cultivated without weed killers, chemical fertilisers and synthetic products. Only simple substances (sulphur, copper) in low doses are used. The soil is fertilized with animal and vegetable compost. Six ploughings are carried out during the year (hoeing). Yields are controlled by short pruning, two disbudding operations, green harvesting and removal of bunches from young vines.
The harvest is manual and carefully sorted grain by grain. The grapes are transported in 20 kg open-worked crates. The harvest is pressed directly, then the juice is cold settled for 24 hours. The alcoholic fermentation starts in vats with local yeasts at a temperature of 18°C. The wine is tapped in the middle of the alcoholic fermentation in order to limit the wood intake. Malolactic fermentation takes place in barrels on fine lees. The wine is aged in the same barrels for 8 months without sulphur and without racking, then bottled before the summer.
Suggestions for accompaniment
Grilled fish - Shellfish - Tart with tomato confit and anchovies - Dried goat cheese.
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