WINEMAKING
Gravity tanked, indigenous yeasts, without SO2, Carbonic maceration (whole bunches fermented in anaerobic) for 10 days to 20 days, manual raking, old-fashioned pressing with vertical press.

AGING
100% 228 liters oak barrels (about 10 wines old) for eigth to eleven months on fine lees. Bottled unfiltered and a very small addition of sulphits (<10mg/L de SO2 free, <10mg/L de SO2 total).

CHARACTER
Raised like a great Burgundy, this seductive Fleurie impresses with its puritywith nose bouquets of violets, iris mixed with red berries, wild strawberries, raspberries and on the palate, freshness dominates combining purity and minerality.
To prolong the pleasure, a few years of care and ageing will be welcome.

Store at a temperature below 14°C.

Technical sheet