Xavier's vines grow on a fine gravel soil over a deep limestone subsoil. The gravity-fed winery is designed for the gentlest processing of the hand-harvested grapes. Fermentation takes place in small, thermo-regulated vats,and lasts 20 to 30 days depending on the variety. Malolactic fermentation is in cement vats before the wine is transferred to French oak barrels (25% new) for twelve months.
Plush, ripe bramble fruit with a fine mineral structure and well-judged tannins with a very drinkable, sapid finish.
Beef and or venison dishes.