About this wine
Vineyard and terroir
The grapes grow at 150–350 metres above sea level in well-drained, mineral-rich sandy clay soils. The vines are 21 years old on average.
Vinification
The wine macerates on its skins for at least one week, then ferments spontaneously with natural yeasts in small open vessels of 5–10 litres. It is bottled without fining or filtration.
Ageing
It ages for about one year in barriques, followed by six months in stainless steel tanks. Bâtonnage is carried out during the first few months.
Tasting profile
Hazy orange-pink in appearance, with prominent yeast and brine notes alongside fruit on the nose. The palate is savoury, supported by sharp, slightly edgy acidity.
