About this wine
Vineyard and terroir
The fruit comes from 35-year-old vines grown at an altitude of 250 m on soils containing marl, limestone, shale and sandstone.
Vinification
The grapes are harvested by hand and given a light maceration at a controlled temperature. Alcoholic fermentation takes place in cement vats with natural yeasts. The wine is then transferred to Allier oak barrels for malolactic fermentation. It is bottled without clarification or filtration.
Ageing
The wine ages on its lees in Allier oak barrels for 12–18 months.
Tasting profile
Powerful yet soft, with an oily texture and ample body, while remaining easy to drink.
