Operated vineyard surface: 1.05 hectares
Exposure: South
Soil: brown and gravel clay-limestone
Location: top of the hillside
After destalking all the grapes, the berries are put into vats for the cold maceration and then the alcoholic fermentation. 17 months of ageing in new oak barrels (30%) and in barrels of one to two years, then 2 months in a tank
Quails stuffed with foie gras
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