Raudonasis sausas
Sveikos vynuogių kekės rankomis yra renkamos ir sudedamos ypatingai atsargiai, kadangi šioje proceso dalyje vydnarys atsisako naudoti sulfitus. Vėliau vynuogės iš kiekvieno vynuogyno yra fermentuojamos griežtai atskirai ir griežtai naudojant tik tas mieles, kurios natūraliai randamos tuose vynuogynuose. Vėliau vynas, priklausomai nuo metų derliaus, yra brandinamos apytiksliai 13 mėnesių 228 litrų prancūziško ąžuolo statinėse. Vynuogynų vidutinis amžius yra 60 metų, o dirvožemyje dominuoja molis ir kalkakmenis.
Patiekti 14-16°C prie patarškos, anties patiekalų, ėriuko šoklauliukų ar jautienos tartaro. Taip pat, daugiaryžis su baravykais arba omaras yra nuostabūs palydovai šiam vynui.
Our Domaine moved towards organic viticulture during the 2000s. To bring clarity to our techniques of viticulture and vinification, we engaged in the process of ECOCERT accreditation in 2009, becoming certified in 2012. Being familiar with practices which respect organic life, we have tended our vines in the direction of more autonomy. We support them, and encourage them each year to reinforce their natural defences while preserving the environment. To make this happen, anticipation is everything. We get ourselves prepared to apply prophylactic measures in our plots, to diminish diseases of the vine wood and the impact of pests and fungal attacks. So we prune the vines as nearas possible to the budding time, respect the sap flow, plough the surface of the soil, remove excess buds, deleaf and tie the canopy up to permit air and light to circulate, and to limit entanglements in the vegetation. We take into account lunar cycles when we make these interventions. In fact, believing in the influence of the moon on plants, we work on the vines or their environment depending on whether it is a fruit, flower, root or leaf day. Treatments are also controlled and managed with forethought. We only use sulphur and copper to fight against cryptogamic diseases such as oidium or mildew. As the harvest approaches, we taste the grapes in our different plots regularly, to decide on picking dates. This permits us to judge their ripeness. When the moment comes, the pickers advance, secateurs in hand, to pick the fruit which has been nurtured and cherished throughout the year.
