Description
Fairly short maceration, indigenous yeasts, semi-carbonic fermentation of whole bunches and destemmed grapes according to the “millefeuille” principle. Proportion according to the vintage and maturity. End of alcoholic and malolactic fermentation in barrels of 3 to 5 wines. Ageing 8 months. Bottled without filtration with light sulfiting.
2023 a blend of 75% Pineau d’Aunis and 25% Gamay, 50% aged in barrels of 5 wines, 50% in stainless steel, concrete and fibre vats. Bottled at the end of March 2025.
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