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Clay-limestone soil, located on the slopes, yellow marl facing south-west. The vines are 25 years old and are pruned in cordon de Royat. Planting density 3'500 vines per hectare. Yield: 20 hl per hectare. The vineyard is cultivated without weed killers, chemical fertilisers and synthetic products. Only simple substances (sulphur, copper) in low doses are used. The soil is fertilized with animal and vegetable compost. Six ploughings are carried out during the year (hoeing). Yields are controlled by short pruning, two disbudding operations and removal of bunches on young vines. A light leaf removal and thinning of the bunches are carried out at the beginning of September.
The harvest is manual and carefully sorted. The grapes are 50% destemmed and then crushed. A light extraction is carried out by punching down the cap every 3 days. Vatting lasts 20 days, including 14 days of maceration under alcohol at a temperature not exceeding 25°C. Maturation is carried out on the grapes with neutral alcohol from the marc at 96°, at a density of 1045, i.e. 100g of residual sugar /l. The sweet natural wine is matured in vats on fine lees, 10% of which is in one-wine barrels for 11 months. The blending and bottling are done at the beginning of September.
Suggestions for accompaniment
Desserts with dark chocolate and red fruits - Rib of beef with pepper crust - Duck breast with cherries.
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