A very intense and promising left bank Premier Cru wine.
Terroir, production method and ripening: The grapes are collected from an area of 0.5 hectares, where the vines are planted at a density of 6,000 vines per hectare. The age of the vines is 35 years and the soil of the nurseries is Kimmeridgian limestone. The yield is 50 hl/ha. After a long and slow pressing, the wine ferments spontaneously in steel tanks for three months. Malolactic fermentation also takes place without added bacteria. The wine matures on the lees in 2500 liter oak barrels for 12 months before being bottled unfiltered.
Use: As a companion to fried sea cucumber.
Description: The typical aroma has lemon, stone and a little creaminess . The rich mouthfeel is very acidic, dense and rich, and the aftertaste is long.