Terroir: deep ground , clay- limestone blend with peddles soil.
Age of the vines: Cinsault aged 70 years.
Vinification: Harvested by hand. Natural alcoholic fermentation with indigenous yeasts. The fermentation lasts for 5 days, 2 to 3 tapping for clarifying and removing lees off after doing a malolactic fermentation. Ageing on lees stirring during 3 months. No filtration, few sulphite added during bottling.
|IGP "Les Brunelles"||Login||Bottle (75cl)||2015|