The grapes from the different plots are already mixed in the press, so the grapes meet each other already in September!
Terroir, production method and maturation: The grapes are collected by hand from the limestone clay soil. Alcoholic and malolactic fermentation occur naturally without added yeasts and bacteria in used oak barrels. The lees are not stirred and the wine is not decanted during the 11 months of maturation.
Use: With goat cheese-glazed organic chicken breast and fried cauliflower and fennel.
Description: The aroma is full of roasted lemon, hazelnut and white peach. The dry taste is richly fruity, but the acidity is dense, and the aftertaste is still a bit tight.