Very fresh wine, to drink now or to keep in the cellar ...
A nod to the Rugby World Cup in France, but not only...

Terroir Mainly clay-limestone and sandy loam. Altitude from 100 to 450m.
Harvest Manual harvest in baskets and crates with a small capacity. Triple sorting: at the picking, in the row and in the cellar.
Vinification Natural fermentation (no additives) in tapered wooden barrels. Gravity movements. Low intensity pneumatic press.
Aging 22 months in concrete and stainless steel 316. End of aging in wood (3 months).
Aging potential 10 years