Operated vineyard surface: 52,47 ares
Exposure: East
Soil: light clay and limestone, gravelly
Location: Bottom of the hill
After manual sorting, pressing and settling, the alcoholic fermentation takes place in barrels for 10 days, then the wine is aged on the lees for 15 months in oak barrels, 30% new barrels, barrels of one or two wines. During the first 6 months, stirring of the lees every two weeks to bring richness and complexity.
Poultry and veal in cream sauce, River fish.
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