Famille Paquet Saint-Veran Terres Noires

Fermentation in temperature-controlled vats for 4 to 6 weeks using only indigenous yeasts. A complete malolactic fermentation is carried out in order to preserve the wine’s complexity. Aging for 12 months on its fine lees in oak barrels (10% in new oak), and then 6 months in vats. In Organic conversion since 2019.