Description
PRODUCTION
Organic farming since 2000
Biodynamics since 2004
Yield: 45 hl/ha
100% hand-harvested
Sorting table in the cellar
WINEMAKING
Destemming
15-day maceration in concrete vats
Fermentation 100% with indigenous yeasts
Aged 6 to 9 months in concrete vats
No fining
Light diatomaceous earth filtration
FOOD AND WINE PAIRINGS
Aperitif
Charcuterie
Grilled white meats
Fresh goat’s cheeses







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