L’Essentiel is our most elaborate cuvée. In the vineyard, de-budding, resawing, hitching, and leaf-thinning are carried out by hand. Treatments by spray are natural and kept to a bare minimum, and the grapes are hand-harvested in small crates. Destemming, sorting, and transfer to vats occur without crushing the berries. Maceration takes place at 12°C and fermentation follows at 26°C in stainless steel vats with pumping over and punching down. Malolactic fermentation and maturation take about 9 months in stainless steel tanks, with periodic racking. It is aged for 2 years, including 1 year in French oak barrels (1/3 new, 1/3 one wine, 1/3 two wines). Total SO2 at bottling without fining or filtration is kept under < 40 mg/l.

Always very well received by amateurs and professionals alike, the Essentiel has earned us great medals and comments in publications, guides, and competitions. The Abouriou, initially rustic, takes its full power thanks to the passage in barrels. It allows the tannins to skate while preserving the fruit and spices of this grape variety. Merlot brings its own structure and delicate fruitiness. It is a powerful and delicate, silky, and spicy wine that will delight your festive meals!