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30 hectares of vines, 17 plots located between 330 and 400 m altitude, 11 grape varieties. Ecocert certified organic farming. Ploughing after the harvest and in spring. Natural grassing during the winter. Sheep manure according to vigour and need. Treatment with (very) low doses of copper, trace elements, nettle and horsetail manure, seaweed juice, sulphur.
Harvested in crates, de-stemmed, 30% vinified in vats at 18°C, 40% vinified in new barrels and 1, 2, 3 and 4 years old for 10 months on the lees and without SO2, regular stirring of the lees, 30% vinified in 25hl tuns, indigenous yeasts.
Suggestions for accompaniment
Fish soup - Thin tart with tomato confit and anchovies - Courgettes stuffed with ricotta and basil.
The wines of
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