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On the top of the slopes, the majority of the clay lends itself to the cultivation of Syrah (pruned in cordon de Royat). Densities vary between 4500 and 5000 vines/ha. The Domaine has been in organic farming since 1979, and is now certified by Qualité-France. The soil is therefore worked mechanically. This cuvée is made from a selection of old vines. Yields of 12 to 15 hl/ha.
The harvest is vatted after partial de-stemming. A light sulphiting at 4g/hl is practiced. Fermentation is carried out using indigenous yeasts, after cold pre-fermentation maceration. Daily pumping over and punching of the cap are carried out during the maceration. The vatting time lasts about 45 days (Syrah). Malolactic fermentation is carried out in vats before the wine is put into barrels. Maturing lasts 2 years. No fining or filtration.
Suggestions for accompaniment
Farmhouse guinea fowl - Quasi veal - Pigeon tajine - Truffle meat pie.
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