Terroir: Fruit comes from the 0.8-hectare single-vineyard “goudy” parcel, where the vines grow on a steep slope and in their own individual terraces.
Age of the vines: 90-year-old vines, co-planted as was traditional in the region. 10 hl/hectare produced in an average vintage.
Vinification: Grapes are handpicked. Fermentation takes place with indigenous yeasts and maceration lasts for 30 days. Aged in 500 L vats for 6 months before bottling. No sulphur is added. Less than 1000 bottles per year produced.
- France, Roussillon
- Le Casot des Mailloles
- Ready To Drink