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Reasoned cultivation. The soils are weeded mechanically and the manure is essentially composed of composted bovine manure from organic farming. Yields are controlled by early disbudding and green harvesting at the end of July. High trimming and manual leaf removal are carried out on the rising side at the end of June.
The grapes are harvested by hand and transported in crates. The vinification remains traditional and is adapted to each vintage. The red wine is matured in oak barrels for about 12 months and these are renewed every 3 years. The wine is generally bottled between the fifteenth and twentieth month following the harvest.
Suggestions for accompaniment
Roast poultry - Sweetbreads with morel mushrooms - Rack of veal cooked at low temperature.
The wines of
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