Description

This 42-hectare estate, which flourishes on clay and sandy-gravel soils, is distinguished by its powerful and rich wines. The property is in conversion to organic and biodynamic agriculture. The vinification is carried out in stainless steel vats and without sulfur, the fermentations take place under the action of indigenous yeasts, without chemical contributions. The maturation lasts from 12 to 14 months, in barrels or in tuns, in concrete eggs or in stainless steel tanks. Notes of plum, blackberry, blackcurrant are complemented by subtle notes of spices.