Certification : In conversion to “Organic Farming”
Vinification/aging : Manual harvest in 25 kg crates with careful sorting in the cellar. Long and gentle pressing (about 3h30) with separation of juices and separate vinification. Settling after 48 hours of cold stabilization (8°C). Yeasting with a neutral yeast which does not provide any artificial aroma, just those present naturally in the grapes. Fermentation and aging in 20 hl tuns and in thermoregulated demi-muids (600 litres) for one year. Aging on fine lees with stirring if necessary. Fining with bentonite (natural clay). Filtration with cellulose plates and bottling after CO2 adjustment.
Taste and nose : The Montée de St Romble is a great terroir. The marl usually gives round and fat wines but thanks to the exposure of its hillside (north-west) it results in a fresh wine with preserved acidity while having very ripe fruit. Global warming suits him very well!
Food pairing : Wine that goes well with gourmet dishes, it knows how to accompany a wide variety of dishes, even with character.