Vines planted on siliceous gravel and older alluvial soils of 10 to 25 years of which 85% are on Cravant and 15% of Chinon. Maceration of the grapes for 8 to 12 days with a breeding tank for 6 to 12 months.
Winemaking : Macerated for 14 days in concrete vats followed by aging in concrete tanks for 6 to 12 months – No sulfite added in breeding. 10 mg / l to bottling.
Tasting : A bright purple and pronounced with a fine ripe red fruit bouquet. A gourmet wine, with great puck, full of juice, crisp and light and velvety tannins.
Serving temperature : To serve between 14 and 16 ° C.
Cellar : to taste the next two years.
