Granitic, steep hill, terraced, east exposition.
Pinot Gris 100 %
Long pressing during 12 hours, long fermentation : 4 months with natural yeasts, maturing on the fine lees during 10 months.
10 to 20 years.
Complex nose : crystallized fruit, botrytis, smoked, honey; powerful, rich and fleshy mouth, freshness and persistency. Exceptionnal acidity and concentration.
Apertive, goose liver.