Vines of 30 years on a limestone terroir – 4th terrace of Lot Valley.
Intensive handwork to limit yield to 40 Hl/ha.
Vinification without sulphur with punching the cap – Maceration during 20 days. Low temperature fermentation to extract only fruit and aromas.
Ageing in egg tank (50%) and in concrete tank (50%) during 6 months.
Bottling from 7 months.
3 years maximum.
To serve between 13° to 15°C
By itself for aperitive - It will go perfectly on regional dishes, red meat and spicy dishes.