Soil: shallow clay-limestone. Production area: 1 hectare. Average age of vines: 35 years. Planting density: 4500 plants/ha. Pruning method: traditional open goblet. Manual harvest: grapes first checked while on the vine, then put in small crates and stored in a cold room before destemming and manual selection on a sorting table.
Pre-fermentation maceration for two to three weeks.
Maturation in concrete eggs.
Colour: ruby. On the nose: cherry, raspberry and redcurrant. On the palate: fresh, rounded, harmonious with soft, elegant tannins.