The output of a shelter that is one of the producer's best plots.
Terroir, production method and maturation: The grapes are collected by hand in 1964 from a densely planted plot of 1.25 hectares. The bunches are sorted and pressed whole. The juice is allowed to settle for a day, after which the wine is decanted by gravity into 300-600 liter barrels. After alcoholic fermentation, the wine undergoes malolactic fermentation and matures in barrels for 12 months.
Use: As a companion to whole fried sole.
Description: A reductive and youthful scent with a bit of smokiness as well. The dry taste is very dense and the aftertaste still tight, but the noticeable acidity is very promising in terms of the wine's aging potential.