Terroir: Arid, gravel, stony, clay and limestone soil.
Age of the vines: 16 years old.
Vinification: Grapes are hand-harvested early in the morning into small open crates. After hand sorting on tables, the grapes are gravity fed into vats. Natural fermentation (with indigenous yeasts). Five weeks maceration with pumping over. After pressing the grapes, the wine is aged for 36 months in concrete eggs. No filtration, no fining.
- France, Languedoc
- Alain Chabanon
- Ready To Drink