Capon, piece of beef with pepper sauce, game...
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.
6 600 bottles
Yield 25 hl/ha
Average age 55 years
Winemaking Fermentation using yeast native to the estate, post-fermentation maceration lasting two weeks. Matured in new barrels for one year, then the best barrels are selected.
Total SO2: 50mg/l. Bottled on a fruit day of the biodynamic calendar.
Certification Organic, biodynamic, vegan.