Certification : Certified since 2023 in “Organic farming”
Vinification/aging : Manual harvest, in boxes of 25 kg. Destemming, sorting table and maceration for 10 days in vats, pumping over. Separation of the free-run juice from the press juice, massing and aging for 9 months in barrels in a century-old aging cellar. It is sulfite-free until the 2nd fermentation. Use of indigenous yeasts.
Taste and nose : The attack is fresh, dynamic and at the same time there is a good concentration of fruitiness (cherries) and spices (pepper). The tannins present a nice balance between fleshiness and density.
Food pairing : This wine will go well with charcuterie, veal (Milanese piccata), pork, Breton pancakes with buckwheat flour or rabbit legs with fresh cream.