Nose
Aromas of red fruits.
Growing Conditions
Clay-limestone and sandy-loam soil on hillsides overlooking the Dordogne river, southern exposure.
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Sorting and total destemming. Semi-buried gravity-fed cellar. Fermentation using indigenous yeasts, traditional aging in cement vats (11 months). Inputs limited to the strict minimum and voluntarily low sulfite content.
Total sulfur : 9mg/l
8 years, bottles lying down and at a constant temperature/humidity of around 15°C.
Everyday dishes, world cuisine, simple meals, etc.
