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Alluvial and pebbly soil, rolled pebbles near the Hérault river; but also a multitude of plots on limestone gravel near the red terroirs. Biodynamic cultivation, home-made compost, mineral treatments and plant maceration, ploughing, grassing, short pruning, disbudding, thinning out if necessary, manual harvesting, successive sorting.
Gentle and progressive pressing, static cold settling with entonnage after blending of the musts, fermentation in demi-muids with temperature control, bâtonnage in relation to the balances. Aging generally on lees in demi-muids for a relative period of one year. Bottling during the second winter after fining and filtration.
Suggestions for accompaniment
To be served with fish of character or mature cheeses, around 10-12°.
The wines of
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