Juicy with texture. Shines with food.
Organic Côt from 40-year-old vines. Macerated in a fibre-glass tank, fermenting for 2 weeks. Then half the must transferred to an old 1200L wooden tank and half left in fiber-glass, with élevage for 13 months. The two tanks then blended and 20mg/L of SO2 added at bottling.