Jean-Michel makes mother tinctures using plants harvested from the vineyard (marjoram, wild carrot, etc.), which he then adds to our Chenin Blanc wine during fermentation (5 months in stainless steel tanks).

The nose is vegetal, balsamic and floral; a delicate bitterness emerges on the palate, accompanied by a slight sweetness (30g of residual sugar).

Best served well chilled, dry, in a cocktail, or even as a digestif after a meal.