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Age of the vines: 50 years. Eastern exposure. Limestone and marl soils.
The grapes are hand-picked, sorted and 80% of the wine is made from whole grapes. During the 17 days of vatting, between 5 and 7 punchings of the cap are carried out, as well as pumping over. After pressing, the wines are settled for 2 weeks and put into barrels. 40% of the wine is aged in new barrels and 60% in barrels of 1, 2 or 3 years. After 14 months of ageing, the wines are racked into vats, rested for 3 months and bottled without filtration or fining.
Suggestions for accompaniment
Veal chops and sweetbreads in a sauté pan
The wines of
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