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Les Croix, the parcel where we find the best terroir of the estate with 15% clay and a soil 1.5 m deep before the limestone subsoil. Yield: 35 to 40 hl per ha. The vines are cultivated using organic methods certified by eCoCert and BioDYViN. De-budding, lifting, removal of the inter-core and green harvesting are done manually.
Harvesting and sorting by hand in the plot in crates. Sorting table and 100% de-stemming, vatting and de-vatting by gravity. Traditional vinification in concrete vats. Vatting for 28 to 32 days with punching down, pressing with a 5hl vertical press at low pressure. Aged for 12 months on fine lees, half in barrels of 2 wines and the other half in barrels of 4 to 5 wines.
Suggestions for accompaniment
Roast veal with chard ribs - Roast guinea fowl with rosemary in a casserole dish - Cheeses (e.g. mature Langres).
The wines of
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