Mont Pelé

Terroir, Climate, Soil

Clayey calcareous soils with a surface area of 6.35 hectares. The year of vine planting was 1985.

How the wine is made

Fermentation is completed in temperature-controlled tanks with added yeast and lasts 5-6 months revealing a fresh and aromatic wine.
The parcel is harvested at 13 degrees potential abv and sorted carefully before pressing occurs.
This wine is best drunk between 3-4 years

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