A benchmark of the estate for its elegance, complexity and minerality.
Grilled mullet with summer vegetables, shrimp with garlic and parsley, bush enhanced with olive oil, or sorbet with red fruit.
Harvested at sunrise, direct pressing and vatting for controlled alcoholic fermentation. The wines are racked and then matured on fine lees for several months.
The search for a unique style of wine has led us to favour maturing on fine lees in concrete ovoid vats.
Château white goes beautifully with a sea bream tartare, a bar carpaccio or a denti with sunny vegetables. It will also marry with a ratatouille or a burrata of Puglia.
The grapes are picked and sorted by hand at dawn. Slow, gentle pressing, static settling for 48 hours in temperature-controlled stainless steel vats. Alcoholic fermentation in concrete ovoid vats. Aged on fine lees for 3 to 5 months before bottling.
Our soils of red clay and shell limestone give this wine structure and elegance.
Savour a succulent rib of beef enhanced by a mixture of three peppers, or a pigeon with candied prunes. Finish your meal with a dark chocolate pie or a dark forest.
Manual harvesting and double-sorted before tanking. Maceration in concrete tulip-shaped tanks. Aromatic and tannic extraction by manual punching down and pumping over. Aged in 500L French barrels for a year. Aged in concrete tulip-shaped tanks for 6 months before bottling.
Revealing the full potential of our terroir. Vinified and aged in concrete vats, French oak barrels or sandstone eggs for several months, the grape varieties making up these wines come from the estate's oldest vines.
Wines of pleasure, soft, fresh, crisp...To enjoy during your moment of sharing and conviviality
Our special wines are born from the richness of their terroir and are sublimated to create unique and limited editions. Every year, we reinvent the expression of what nature offers us, giving life to vintages that tell an authentic and singular story.
