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Technique
Viticulture
Superficial clay-limestone terroir (30cm thick) on red iridescent marl from the Trias, south-west facing, steep slope (20%). Altitude 300 m. Age of the vines: about 35 years.
Oenology
Manual harvest, partial de-stemming (50%), static cold settling (10°C) for 12 to 24 hours, alcoholic fermentation in barrels (600L of 1 to 2 wines), ageing on lees for 12 months.
Suggestions for accompaniment
Asparagus with hollandaise sauce - Arctic char cooked on the skin - Fresh or semi-dried goat cheese.
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