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Clay-limestone terraces in the commune of Beaumont-Monteux. Draining soil with detrital pebbles. Average yield: 45 hl/ha. The vineyard is entirely in conversion to organic farming certified by Ecocert and biodynamic farming. Disbudding, lifting, removal of the internodes and green harvesting are done manually.
Harvesting and manual sorting on the vine and on the sorting table. 100% destemming. Vatting and de-vatting by gravity. Traditional vinification in concrete vats. Vatting time of 28-32 days with punching down, pressing with a vertical press at low pressure. Aged for 8 months in raw concrete tanks. Racking in the clear, filtration and bottling to order.
On the clay-limestone terraces of his commune of Beaumont-Monteux, the young and talented David Reynaud makes this school Crozes, an ode to his grape variety and his appellation. From a fresh and therefore very aromatic vintage, one is surprised by its explosive nose of violet, lychee and rose; the palate is ideally supple and slippery, clean and refreshing.
