CROPING AND WINE MAKING: Organic conversion farming
Medium-aged vines.
4400 vines/hectare. Yield 28 H/ha
Traditional tillage Organic fertiliser No use of chemical fertilizers or weed killers Harvesting is entirely manual Manual sorting of the harvest Destemming and crushing Pressing after 10 to 12 hours of cold skin maceration cold skin maceration.
Fermentation regulated between 14 and 16° Aging: 6 to 8 months in stainless steel tanks TASTING : Its colour is a golden yellow, both clear and brilliant Its nose is flowery with hints of honey, citrus and exotic fruits Its tasting gives the impression of biting into a well-ripened fruit, gorged with sole