Clay-limestone soils. Production area 1 hectare. Average age of the vine 35 years. Planting density of 3300 vines / hectare. Royat pruning mode. Yield 30 hectoliters / hectare.
In thermo-regulated stainless steel vats. Pre-fermentative cold maceration, then yeasting in co-inoculation to start the alcoholic fermentation.Fermentation of 21 - 28 days with temperature control.
In barrels of 225 and 600 liters for 10 month.
Manuelles en petites caissettes. Premier contrôle du raisin sur pied. Vendanges isolées en chambre froide. Grappes éraflées et baies sélectionnées sur table de tri. Date de récolte le 10 octobre 2018.
Dark ruby color. The nose is powerful with notes of ripe fruit. A nice freshness on the palate, accompanied by notes of red fruits and black fruits, the tannins are round and supple.