Trousseau vines (30 years old) were planted in red marl and clay soils. After destemming (with a small amount of stems) this was native fermented with 15 days’ maceration before resting 10 months primarily in foudres and oak, with a small part stainless. Light cherry hue, this charms with perfumed wildflowers, wild raspberry, fine pink pepper, with fine, long tannins structuring through a saline finish. Very graceful and elegant.
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