Production
Grown according to sustainable viticulture with Guyot pruning. The bunches are harvested by hand and then transported to the winery where they are sorted, with some de-stemming (maximum 25%), then fermented using native yeasts in open wooden vats along with the whole bunches. The grapes are crushed and pumped over daily. Traditionally long, the fermentation takes around twenty days after which the wine is transferred to oak barrels and aged for 16 to 20 months on fine lees.
Tasting notes
Morello cherry, raspberry and a touch of blackcurrant and liquorice on the nose. The palate is firm and fresh in youth and will continue to evolve beautifully.
Food match
Vegetable gratin or pork loin. Also lovely with mild fresh cheeses such as Savarin or Epoisses.
