and fruity ...
Aperitif, desserts,raw fish
Cultivation: Biodynamic since 2000, double guyot pruning, spontaneous winter grassing, tillage in spring. Treatments combining a small amount of Bordeaux mixture with herbal teas such as horsetail and nettle.
2 300 bottles
Yield 25 hl/ha
Average age 12 years
Winemaking Manual harvest in crates in the morning very early to preserve freshness, the afternoon is devoted to gently pressing the grapes. Fermentation at low temperature indigenous yeasts from the estate. Bottled with residual sugars. After fermentation, the wine is disgorged in order to remove most of the natural deposit.
Certification Organic, biodynamic, vegan.