Main course of grilled meat or poultry, any flavoursome dishes with sauce, mushrooms, spicy exotic cuisine...
Cultivation: Biodynamic since 2000, double Guyot pruning, spontaneous winter grass cover, soil tillage during the spring. Treatments combining small quantities of Bordeaux mixture with herbal teas such as horsetail or nettle.
4 000 bottles
Average age 40 years
Winemaking Native yeast. Fermentation at a controlled low temperature (24°C). Post-fermentation maceration lasting a week. No inputs apart from limited quantities of sulphur (50mg/l) No fining, but two careful rackings perfectly positioned within the cosmological and climatic context. Loose filtration. Bottled on a fruit day of the biodynamic calendar.