Assemblage
Soils : Terrasse glaciaires caillouteuses
Vinification
Selected plots of old vines. Hand-harvested. Traditional vinification by grape variety, with daily pumping over, and a 15-day post-fermentation and maceration.
Aged for 12 months in barrels of different ages (max. 3 years) with regular stirring of the lees.
The cellar master’s advice
Serve between 16° and 19° with meat in sauce or grilled meats. It also blossoms particularly well with soft cheeses.
To drink now, but can happily be kept for 3 to 6 years.