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Information:

Vines certified in organic cultivation and biodynamics

Soil: Gravel on vines around fifty years old

Winemaking:

In the morning, we delicately place the grapes in a 45 HL attic tank so as not to crush the grapes, then we saturate the tank with carbon dioxide. The absence of oxygen makes it possible to inhibit the work of yeasts (transformation of sugar into alcohol) and promotes that of the enzymes which degrade the grape berry. After 3 weeks, the damaged grapes are removed from the vat to be gently pressed in a pneumatic press.

The juice is poured into Burgundian barrels of 2 wines. Alcoholic fermentation begins slowly, followed by malolactic fermentation. The barrels are racked regularly in order to eliminate carbon dioxide and aerate the wines, but according to outside temperatures and the biodynamic calendar.

Description:

Colour: Medium ruby red.
Nose: Upfront notes of red berries such as strawberry and cranberry with an earthy undercurrent of soil, tobacco and herbs.
Taste: The palate has a medium body, with flavors of red cherry, raspberry and spice. Soft, integrated tannins provide structure. There are also hints of cocoa and vanilla from the barrel aging.