Soil and climate. Clay-limestone, very calcareous. South-west exposure, steep slope. Average age - 60 years, 11,000 vines/ha. Yield - 35hl/ha. Sustainable and environmentally conscious culture.
Whole grape pressing with light settling followed by immediate dismantling. Alcoholic fermentation with native and malolactic yeasts in pieces. On the lees, maturing called "in reduction" without racking, with riddling without SO2 for 14 months.
Arrival date: 10am-3pm.
This wine which evolves slowly over time is made for laying down. He is endowed with great precision and great vitality. Its aromas of chamomile, gentian, anise and cardamom give it great complexity. Its straight finish widens to finish with a nice length in the mouth.