About the wine
Light pressing with pneumatic press. Cold settling, without enzymes. Alcoholic fermentation occurs thanks to THE NATURAL YEASTS, present on grapes skin (pruine), in inox tank in low temperature (18° - 20° C) The Wine maturation is made on lees with batonnage, during 6 to 8 months without any excessive sulphits The clarification is made has base of Clay. The Wine will be slightly filtered just before the bottling.
Vintage « Le Pierrier » will be appreciate for aperitive, with fish dishes, seafood, and of course also with the famous local goat cheese “Le Crottin de Chavignol”.