Soil: Granits du Velay, a mosaic of 17 plots in the northern part of the
Vinification: 35 to 70% whole grapes macerate in open concrete vats for 3
weeks. Pigeages and pumping over alternate throughout the alcoholic fermentation
(indigenous yeasts). Entonnage by gravity in large containers (casks and
demi-muids) for an aging period of 15 to 18 months. Mass assembly two months
before bottling, carried out by gravity, without fining or filtration.
Tasting: The aromas of wild red berries are enhanced with notes of spice and
bacon. With a jovial character, the mouth opens on black forest fruits to which
noble menthol / liquorice flavors are complemented.