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Surface area: 0.32 hectares. Terroir : Clay-limestone plateau on asteriated limestone. Age of the vines: 48 years. Density: 6,500 vines/hectare. Cultivation practices: natural grassing, sowing of cereals during the winter period, conversion to organic farming.
Vatting of whole grapes, extraction by punching down. Malolactic fermentation in barrels, 7% whole grapes. Aged in barrels, 40% new wood, 40% one-wine and 20% two-wine barrels. Ageing period: 12 to 14 months.
Suggestions for accompaniment
Roast squab - Cannelonis - Rib of beef with ceps.
The wines of
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