VINE :
The vines resulting from selections “massales” and “clonages” have between 10 and 30 years. The density of plantation is 6500 vine stocks per hectare. The average out puts are 60 Hl/Ha, hardly one litre of grape juice per vine stock.

SOIL :
The soil is of “Perruche” type made up of clay-with-flints with more or less of silica and gravels. Most of the parcel are in “premiere cotes” with a beautiful exposure and a rather important slope allowing the flow of exedent of water.

THE WINEMAKING PROCESS :
The gathering of the grapes is carried out with a maximum of respect of the grain; a sorting is realised before the setting in press. A slow pressing and a separation of the juices are made. A racking is carried out before fermentation. The control of the temperature is kept at 18degrees, in order to preserve a maximum of aromas and smoothness with the end of alcoholic fermentation, the wine is separated from lees and sulphited slightly.

CHARACTERISTICS :
This wine is aromatic and fruity, dry but supple, nice with aperitif and the beginning of the meal. This wine will match with sellfish, fish, charcuterie and asparagus. Has to be served fresh at 8°C and should be drunk young in the two following years.

N AGREEMENT HAS BEEN MADE WITH A QUALIFIED LABORATORY TO SUPERVISE ALL MY WINES