|Composition of the land
||Granite, rocky, alluvial soil.
||By hand. The grapes are carefully selected and placed in boxes of 25 kg.
||Cold carbonated maceration without SO2 on indigenous yeasts for 10-20 days depending on the harvest.
||On fine lees, without SO2, in 228 liter barrels for 8-12 months.
||Price Christophe Pacalet Moulin à Vent 2016 € 23.35