Organic viticulture. Traditional hand picking into small crates. Temperature-controlled fermentation in stainless steel vats, Use of indigenous yeast, Pressurage direct, Mutage sur jus. Ageing in old foudre (large oak vat), Ageing in oak barrel, Traditional corks. Sols argilo-calcaires, Sols schisteux.
Figs aromas, walnuts aromas, prune aromas, milk caramel aromas.
Complex, rich, long length, milk caramel hints.
For the aperitif, Sheeps cheese, Blue cheeses, Chocolate desserts, Ice creams and sorbets
7° - 8°
No allergens identified
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