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Massal selection. 80 year old vines. Clos Bordering le Clos Romans. Organic and biodynamic work - Biodyvin label and Ecocert certification
Manual harvesting. Alcoholic fermentation in 400 litre oval barrels 52 mm thick. Pneumatic pressing, natural degrees of 12.9°, fermentation period of 2 months. Aged on fine lees for 9 months. All these operations are carried out at low temperatures in an underground cellar to preserve the fruit of the wine.
Suggestions for accompaniment
Tajine of poultry with ginger and lemongrass - Sea bream en papillote.
The wines of
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