Périgord (Mérille), Abouriou, Merlot, Cabernets (Franc & Sauvignon), Côt (best selection of), Fer Servadou
Wine without sulphur. All bunches are destemmed, before being put directly into the vats on indigenous yeasts (thanks to the pied de cuve method of doing a very small pre-harvest to start the natural fermentation going). 20 days of maceration, during which 10 days a quick fermentation takes place until there are 0 grams of sugar left. The malolactic fermentation occurred in December 2015. The wine was bottled without being filtered in April 2016 without the addition of sulphur. 13% alc and no trace of Brettanomyces when analysed.
Aged on the lees without adding sulphites in stainless-steel vats and amphoras.
The 2015 vintage boasts a deep grenat-colour with a bright purple touch. It lets off intense aromas of very fresh & ripe fruit, with a soft floral note too. The mouth is full, round and delicious with a delicately light sweetness and a lovely freshness. A real fruity wine!
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