Production area : 58 hectares
Density : 6,900 feet/ha
Average age of vines : 35 years old
Soils : clay-flint (100%)
Soil and vine work and maintenance : Natural sodding, mechanical weeding (intervine) under the rows, mowing between the rows. Winter curettage to limit the death of vine stocks (wood disease). Removing the buds. Reasoned use of phytosanitary treatment.
Harvest : mechanical – September 13, 2018
Vinification and winemaking : Low pressure pressing (pneumatic press). Cold stabilisation for five days. Clarification. Alcoholic fermentation with selected yeast and
control of temperatures. Maturing on fine lees (10 months) in stainless steel vat. Regular stirring during the first months of maturation.
Two rackings. Filtration before bottling. No tartaric stabilization.
Appearance : Pale yellow with golden shimmers
Aroma : frank, flinty and spicy (pepper and licorice) with subtle notes of grapefruit and white peaches.
Taste : ample and fresh, with spicy notes and marked mineral notes. Pineapple and peach can be tasted in mid-palate. This wine is sound and full of life, and is perfect to accompany celebration dishes (oysters, seafood, foie gras, roasted poultry and fish in a sauce).
Aging : 5 to 7 years