Age of the vines
Limestone soils of the Miocene (tertiary era) mixed with alluvium.
Mode of driving the vines
Cordon de Royat & taille Guyot.
The grapes, from which the stalks has been removed from the vine to avoid vegetal notes, macerate for about 8 hours in order to release the aromatic principles contained in the grape skin. Then the limpid juice, obtained after a light pressing, is put into fermentation in barrels.
In oak barrels for 3 to 4 months with regular batoning.
Beautiful golden colour. Nose of white peach combining floral notes with notes of acacia and linden. The mouth is lively but melted with a final toasted mineral.