Le Bois de Vie 2023

The winemaking process begins with full destemming to preserve the purity of the fruit. Fermentation takes place in 10-hectolitre stoneware amphorae, with regular bâtonnage to enhance aromatic expression and complexity. The wine is then aged in these same amphorae for 11 months, allowing gentle micro-oxygenation and optimal respect for the grape’s original character.

The vines grow on calcimorphic soils composed of Castillon and Monbazillac limestones, along with Agenais molasse, on the hillsides around Eymet.

The winemaking process begins with full destemming to preserve the purity of the fruit. Fermentation takes place in 10-hectolitre stoneware amphorae, with regular bâtonnage to enhance aromatic expression and complexity. The wine is then aged in these same amphorae for 11 months, allowing gentle micro-oxygenation and optimal respect for the grape’s original character.

This wine is best enjoyed at a temperature between 10 and 12°C, slightly chilled to preserve its aromatic expression. Decanting can be beneficial if the wine is young, to allow the aromas to fully open up. It pairs beautifully with creamy poultry dishes, grilled fish, mushroom risotto, or aged cheeses such as Comté.