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The estate is on clay-chalk soil with sandstone. The soil has a lot of stones.
All the grapes are destemmed, then traditional maceration for 5 to 7 days at controlled temperatures. Pneumatic pressing.
Garnet color with brown tints. Lively nose with tangy red and black berries.
On the palate it is a well-made wine, the flesh is firm with no hardness at all, strong fruitiness (cherry, blackcurrant) combined with liquorice. A touch of thyme entertains the palate persistently. A subtle wine for enthusiasts.