Description
5 hectares of sustainably-managed vines averaging 60 years' age, the oldest of which were planted in 1920. These old vines, combined with the gravelly and siliceous sandy clay soils contribute a great deal of character to this hefty wine. Green harvesting and thinning help to lower yields to 30hl/ha. The resulting crop is fermented at 30 degrees and vatted for a month before ageing in oak casks for 18 months, 60 - 70% of which is new oak.
Food match
Game meats and dishes with some subtle spice.
