An average 45 years old, the vines are grown traditionally. This entails working the soil, leaf thinning, and hand picking.
Two sorting are realised in the cellar. Fermentations in stainless steel vats with temperature control. Pumping over and maceration are suitable to the grapes.
12 months in new French oak barrels, a third of which are changed every year.
White meat, red meat, cow milk cheese, spicy food, chocolate