The viticulture is organic, grape harvest is manual and carefully selected.
Vineyards: rocky limestone clay soil of very low fertility. Altitude of the vineyards: 800m above sea level.
Spontaneous fermentation, aged 6 months, 1/3 of the grapes fermented and aged respectively in clay amphorae, French oak barrels and stainless steel tanks. Limited production of 1700 bottles.
Winery notes " Notes of plums, cherries, strawberries and fresh oranges, subtle memories of cassis, raspberries and blackberries. In the nose mineral touch and on the palate a subtle salinity and roasted notes, with a very fresh and balsamic finish. An original and explosive wine."
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