Operated vineyard surface: 0.49 hectares
Exposure: East
Soil: clay-limestone and gravel, almost sandy
Location: mid-slope
After destalking the grapes, the berries are put into the vat for 15 to 18 days of cold maceration and for 5 to 6 days for the alcoholic fermentation. Ageing of 16 to 18 months in new oak barrels (40%) and in oak barrels of one or two years.
Stuffed oignons, Duck confit, Terrines