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A blend of plots: 80% caillottes, 10% clay-limestone and 10% flint. The vines have an average age of 25 years. They are disbudded and cultivated using sustainable methods. Depending on their location, they are partly grassed, with the soil under the vines being worked. The grapes are harvested by hand with a rigorous sorting of the bunches.
The date is fixed after various analyses and tastings in order to have the best aromatic and phenolic maturity. The target yield here is 50 hl/ha. The pressing of whole grapes is carried out in sequential mode in order to extract the juice gently. After static settling, fermentation lasts 3 to 4 weeks before maturing on lees for 6 months.
Suggestions for accompaniment
Aperitif - Fish Tempura - Monkfish with citrus fruits and venere rice - Cheese.
The wines of
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