High Environmental Value (HEV 3A since 2013)
3099 numbered bottles
Degree of alcohol :
Surface area :
Gravel from the Tertiary period
Grape varieties :
Manual harvesting in crates from August 25th to August 31st, only in the morning to preserve the freshness of the berries. Passage on sorting table.
Wine-making process :
Skin maceration - Cold pneumatic pressing. Alcoholic fermentation in French oak barrels.
On lees for 8 months: 1/3 in stainless steel tanks, 2/3 in French oak barrels, 30% of which are new (oak from the Bertrange forest in the Nièvre region). Regular stirring of the lees.