| Vinification |
The grapes are taken in small tubs to the presses, which are filled by gravity, without any pumping or other mechanical intervention. After pressing, the must is decanted for a few hours, then fermented in temperature-controlled vats between 18 and 24°C. The wine is racked just once, before natural clarification during the winter. |
| Ageing |
The following spring, the wine is lightly filtered just before bottling, and the bottles are then aged in the company's cellars before being put on the market. |
| Pairing |
It pairs with game, foie gras, savoury cheeses or those with strong or slightly spicy flavours. It also pairs with Chinese, Moroccan or Indian dishes, desserts or fruit pies. |