CUVEE 116

HISTORICAL : Sulphur has been used in oenology since the end of the 18th century for its antiseptic and anti-oxidant properties. This food additive has revolutionised wine production by protecting it from oxidation and fermentation drifts. But one of the obsessions of any good craftsman is to make the purest possible product. The answer is cuvée 116, 100 as WITHOUT and 16 as the classification of sulphur in Mendeleïev's table.

TERROIR : Clay limestone

SURFACE : 3,5 hectares

GRAPE VARIETIES : 100% Merlot