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Circular hillside facing south. Altitude 250m. Clay and silt soils. Presence of pebbles on the surface. Yield 32 hl/ha. 6000 bottles produced. High vines aged 8 to 20 years planted at 3000 vines/ha according to the age-old tradition of the region. Double Guyot pruning.
Hand-picked at the beginning of November. Long and gentle pressing. Natural fermentation with indigenous yeasts in 400 l barrels. No chaptalisation. No acidification or deacidification. Aged for 10 months in wood on fine lees, then 15 months in stainless steel tanks. Selection of 3 or 4 barrels of gros manseng expressing the best freshness and blending with the equivalent of petit manseng.
Suggestions for accompaniment
Foie gras terrine - Fillet of venison, pear and squash - Marinated beef and mango.
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