- Osso Buco à la Milanaise
- Lamb’s stew with mushrooms sauce
- Tatatki de saumon au sésame
- Quince tarte
- Serve between 8 and 10°
- Can be kept for 15 years or longer
In organic culture since 1998 Biodynamics since 2010
Vendange manuelle sur le Lieu-dit du Palna
In only one try
Vines of mass selection on the Riparia transplant aged 16 years, pruned in cordon de royat.
The grass between rows is natural. The earthing-up is done in February and then removed in April. Interviews under the ranks are done in lace interceps during the summer period.
1 500 Maria Thun in late autumn before the winter solstice
1 or 2 horn dung 500 in the spring
1 horn silica 501 after closure of the cluster.
The grapes are placed in the pneumatic press for a pressing of 4 hours. An important ventilation is made before the settling and then the fermentation is done in demis of 600 litres.
No sulfur is added during the vinification until bottling.