Certification : In conversion to “Organic Farming”
Vinification/aging : Manual harvest. Vinification without sulphites. Sorting on a vibrating table. Vatting for 3 to 4 weeks with very little intervention (only small pumping over). Pressing and filtration of press juice. Assembly of free run juices and press juices. Tonnage of clear juices in 500 L (70%) and 228 L (30%) barrels with a proportion of 20 to 30% new depending on the vintage for 12 months. Malolactic fermentation occurs naturally in the spring.
Taste and nose : The color is ruby, the nose is concentrated with notes of cherries and morello cherries finely combined with toasted notes from the aging in barrels. Round and greedy palate enhanced by spices (pepper) and silky tannins coating the palate. Wine that suggests an aptitude for aging: to be opened from 3 years and can be kept for up to 10 years or more.
Food pairing : Wine that goes well with meat such as lamb, duck, guinea fowl…