Operated vineyard surface: 1.1 hectares
Exposure: South
Soil: clay-limestone, gravel and dry (Blanches Fleurs) and deep clay-limestone (Prévoles et Beaux Fougets).
Location: bottom of the hillside
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 15 months in new oak barrels (33%) and in oak barrels of one or two years.
Roasted piece of red meat
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