Terroir: Clay-limestone soils, yield of 45hl/ha with vines 20 years old on average.
 
Vinification: Manual harvest and selective sorting upon receipt of the harvest. Maceration in wooden tuns, extraction by manual punching down.
 
Ageing: 18 months in 225L barrels (1/3 new barrels)
 
Tasting: Intense nose of orange peel, vanilla evolving into ripe fruit. From the attack we can guess the shape of this wine: all in roundness. Notes of blackcurrant bud appear on the mid-palate. The fresh and slightly woody finish concludes this gourmet wine.
 
Tasting advice: This wine for keeping goes perfectly with meat, poultry, game and cheese.