Terroir: Clay-limestone soil. Growing methods: Organic farming (certified since 1999), biodynamic practices, shallow ploughing, manual harvesting with sorting in the vineyard. Winemaking methods : Direct pressing, settling 36 hours. Fermentation with indigenous yeasts. Vinification without oenological inputs. Aged in oak barrels for 6 months for 30% of the cuvée and 70% aged in vats. Tasting : Floral notes such as acacia and ripe white peach, pear in syrup. Round and balanced wine with a pleasant sweetness. It has a nice freshness and a good length
