Operated vineyard surface: 1.05 hectares
Exposure: South
Soil: brown clay-limestone located on old alluvial
Location: top 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 to 17 months in new oak barrels (35%) and in oak barrels of one or two years.
Rosemary grilled lamb, Grilled rib of beef with pepper, suckling pig with porcini mushrooms