Terroir
Clay-limestone soil, 200 m altitude, vines less than 40 years old. Organic farming.
Winemaking
Hand-harvested, pressed for 3h30 on a pneumatic press with whole bunches. Fermentation in stainless steel tanks, followed by ageing on fine lees. Vinification in compliance with organic specifications.
Specifications
| Vintage | 2023 |
|---|---|
| Grape varieties | 30% Pinot blanc, 70% Auxerrois |
| Serving Temperature | Serve chilled but not iced, ideally between 8°C and 10°C. |
| Storage | 3 to 5 years |
| Alcohol content | 13.5 |
| Residual sugar (g/L) | 1.5 |
| PH | 3.3 |
| Tartaric acid (g/L) | 4.5 |
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Vineyards and wines
biological
