Operated vineyard surface: 58 ares
Exposure: East
Soil: brown clay-limestone, gravel, warm and well proportioned
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 15 to 18 months in new oak barrels (40%) and in oak barrels of one or two years.
tasty meats, matured beek, deer tenderloin