Rene Bouvier

Depending on the vintage, 50% whole-bunch fermentation is used. The wine is aged for about 12 months in barrels (with 15% of new barrels) and 6 months in stainless steel tanks. Charcuterie (cold cuts), pork, and grilled meats will be perfect with this wine.

The perfectly ripened grapes of these 55-year-old vines produce rounded assertive tannins, with frank minerality, and a saline finish and the wild aromas of youth give way to a more complex expression (fruity and floral)