About this wine
Vineyard and terroir
The vines average 20 years of age and grow in clay soils layered with Eocene marl and sandstone.
Vinification
The grapes are harvested by hand and lightly dried to concentrate their sugars. After destemming, they macerate for eight days at no more than 26 °C, followed by gentle pressing and temperature-controlled fermentation.
Ageing
The wine rests briefly on fine lees in steel tanks.
Serving and pairing
Pair with spicy white-meat dishes or baked goods.
