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Parcels in the commune of Puéchabon, limestone glacis and pebble soils, south/south-west exposure. Green harvesting (disbudding and green harvesting), short pruning: on the Syrah and Grenache, cordon de Royat; low goblet on the Mourvèdre.
Hand picked, healthy, transported in crates, de-stemmed. Fermentation in vats at around 25° via indigenous yeasts, daily pumping over during alcoholic fermentation, pumping over according to tasting during the 4-week vatting period, malolactic fermentation at the end of the alcoholic fermentation. Aged for 6 months in vats, bottled in the spring.
Suggestions for accompaniment
Lamb shoulder confit • Polenta gratin • Mushroom cassolette.
The wines of
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