Terroir

Mainly planted on clay-limestone soils that are quite poor in surface area but deep, which makes it possible to overcome the droughts of certain summers heatwaves.

Winemaking

Traditional vinification in concrete vats. Destemming, maceration for one fifteen days before devatting. Throughout the fermentation, the extraction is light and flexible, done only by pumping over.

Tasting

Aromas of small red fruits on the nose and on the palate. It's a wine crunchy which aims to be light and supple.

Gourmet pairings

Charcuterie board, tartare, grills Serve fresh for a summer aperitif