Cuvée Majeure


T he estate’s main wine offers up a wide range of red fruit aromas: wild strawberry and blackcurrant paired with spice notes. Elegance and delicacy dominate. Straightforward in the fruity attack, fairly tannic in the mid-palate and then a finish bursting with finesse. Best drunk at 18°C within five years.




Grape varieties

70% Merlot,
20% Cabernet-Franc,
10% Malbec



Food and wine pairings

Ossobuco, porcini risotto

Cultivation: Organic and biodynamic since 2000. Double Guyot pruning, spontaneous winter grass cover. Soil tillage during the spring, every other row ploughed. Treatments combining small quantities of Bordeaux mixture with herbal teas such as horsetail or nettle.

Production 250 000 bottles
Yield 35 hl/ha
Winemaking Fermentation using yeast native to the estate, temperature control in concrete vats. No inputs apart from limited quantities of sulphur (40mg/l)
No fining; bottled on a fruit day of the biodynamic calendar.
Certification Certification Organic, biodynamic, vegan.