Organic, no‑added‑sulphur Merlot from clay‑limestone sites in Entre‑deux‑Mers, fermented with native yeasts and aged in concrete for a supple, fruit‑first Bordeaux.
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From vineyards between 25 and 60 years of age, which have their roots in calcareous-clayey soils. It is aged completely in concrete tanks , without the addition of sulphites or other chemical elements. The fermentation is spontaneous and carried out by indigenous yeasts.