Nose
Aromas of red fruits.
Growing Conditions
Clay-limestone and sandy-loam soil on hillsides overlooking the Dordogne river, southern exposure.
Organic farming. Harvests, winter work and numerous green tasks are carried out by hand.
Winemaking
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
Aging
8 years, bottles lying down and at a constant temperature/humidity of around 15°C.
Food Pairing
Everyday dishes, world cuisine, simple meals, etc.
