vinification:1st fermentation at 15 degrees for 3 weeks in ovoid tanks (egg-shaped concrete tank), racking and aging on lees fine until bottled. No malolactic fermentation. No fining, no filtration, no cold passage. Disgorgement at least 8 months before the sale of the cuvée.
degustation:The nose is complex, the first aromas express notes of gingerbread, tobacco, then appear notes of fruit with alcohol, leather and dried meat then appear vanilla, toasted, mocha making a wine Character. It presents a beautiful structure and a successful balance between roundness and freshness. For informed amateur.
