Clusters are medium-sized, slightly winged and ripe around mid-October. The variety thrives on warm, calcareous soils.
Seductive nose of cantuccini, orange zest, and finely spiced notes of chalk dust and hay. Gaining finesse with every minute. Straight through on the palate. Powerful, with a lot of enamel and yellow fruit. Salty, precise finish. A wine with elegance and depth of Burgundy style. (Thomas Schabl, diploma sommelie)
Clusters are medium-sized, slightly winged and ripe around mid-October. The variety thrives on warm, calcareous soils.
Grapes picked and selected by hand, carefully whole-bunch pressed, spontaneously fermented and left to mature for 18 months in the 300 l and 600 l cask (first / second filling), malolactic fermentation, bottled unfiltered.
Loamy sands on lime sandstone.
From crustaceans to veal, rabbit to quails, to be served with a wide range of culinary delights.
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Big bottle and special shapes