Clay and gravel
Aperitif, fine on its own
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.
6 333 bottles
Average age 15 years
Winemaking Fermentation using yeast native to the estate, wine separated from the marc at an early stage to avoid aggressive tannins. Bottled after a short maturation period over the winter.
Total SO2: 25mg/l. Bottled on a fruit day of the biodynamic calendar.
Certification Organic, biodynamic, vegan.