Organic viticulture. Traditional hand picking into small crates. Whole grapes, Fermentation in new demi-muid, Regular bâtonnage (stirring up the lees), Cuve résine, Débourbage. Ageing in new demi-muid (large wooden vat), Ageing in stainless steel vats, Traditional corks. Sols argilo-calcaires.
No allergen detected