Vineyard: “Perruche” site, flint clay with silica and gravel. Exposed slopes along the Cher River Valley. 6500 vines/ha. with yields from 30 Hl to 40Hl/Ha, just under 1L of juice per vine.
Age of vines: 25 to 40 years.
Making of: Grapes are harvested at peak ripeness and sorted in the vineyard; then fermented in concrete vats as whole clusters for a semi-carbonic maceration. Indigenous yeasts only. The wine is pressed and bottled with zero sulfur added. Personality (winemaker’s notes): Elegance without strong tannins; a ruby-red color with notes of red berries. Perfect as an accompaniment for red meats, cold cuts, and goat’s cheese.
