Situated between the Atlantic and the estuaire de la Gironde, our vineyards have been once again spared from the weather tantrums. Following a hot and dry summer, early September rain came in good time and harvest was picked in ideal conditions with cool nights and warm days. As a result we picked ripe but juicy grapes with great aromas.
A 10 ha (25 acres) vineyard located on a sand-gravel hilltop terroir. The vines are on average 25 years old, the density is 7.500 plants per hectare. Double Guyot pruning. Sustainable farming with carefully managed soils and enherbed rows.
Hand-picked, machine and manual grape sorting.
Thermo-regulated stainless steel and ciment tanks. Cold pre-fermentation maceration, vat- ting during 4 to 5 weeks. Malolactic fermentation in tank.
Lees stirring for 3 months and maturation for 12 months : 50% in French oak barrels and 50% in tanks.
– En apéritif avec des amis
– Escalope de veau aux épinards et petits pois, sauce moutarde
– Comté, gruyère ou tomme de Savoie
– Gâteau basque à la cerise noire