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Average age of the vines: 40 years. Full tillage of the soil. No synthetic products used for treatment. Exposure of the vines: North-West. Type of terroir: Clay-limestone with a stony load, scree of the dentelles. Grapes are picked by hand and sorted on the table with the grape-picking bucket. Maximum search for maturity.
No de-stemming. Maceration in 65 hl barrels. Native yeast only. Maximum temperature: 33°C. Daily pumping over, punching of the cap and delestage as needed. Average maceration of 45 days. Aged 50% in concrete tanks and 50% in French oak demi-muid for 14 months. The malo takes place in the demi-muid and in the tank. Monthly stirring of the lees. No fining, no filtration. The wine is bottled at the end of the second winter.
Suggestions for accompaniment
Hare stew - Baeckoffe of lamb, veal and duck confit - Tajine.
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