"Vinification: After destalking, soft pressing and static sedimentation at a low temperature, fermentation in barrique at 18⁰C, maturation of 11 months with bâtonnage carried out every 10 days Maturation: in Allier oak barriques of 225 litres, 50% new and 50% 2nd and 3rd use. "
Richly flavoured, fleshy fish, mushroom and truffle risotto and medium bodied, hard cheeses.
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