Terroir and Exposition : Clay-limestone / Facing North
Surface : 5 Ha
Harvest : Manually at optimum maturity.
Vinification : 100 % done in thermo-regulated stainless steel vats. No use of added sulphites, settling is done without enzymes, no tanin nor coal, no chaptalisation. Spontaneous alcoholic fermentation (indigenous yeast) at 17°C and spontaneous malolactic fermentation (indigenous bacteria) at 20°C. Once ready, wines are not finned (means clarified) before bottling, no acidification nor deacidification.
Nose : Pleasant and powerful on red fruits aromas & candy, then lactic and buttery notes.
Mouth/Palate : Vinous with a strong structure, suppleness and a perfect balance.