Viticulture and vinification: Plowed soil. manual harvest with successive sorting in the vineyard and the cellar. Temperature controlled vinification with indigenous yeast takes place with no added sulphites. Barrels are not topped up in the last month of elevage. The resulting ullage allows the wine to slightly oxidise in a controlled environment, similar to the wines of the Jura. The resulting wine has a darker, golden colour, is dry and displays mouthwatering aromas of nuts, herbs and citrus.
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