Near the Chemin de la Vie, a former Roman road, the young vines of Petit Verdot are harvested manually, in crates, early enough to preserve the freshness and acidity of the fruit. As soon as it is placed in the vat, fermentation begins. After a few days of maceration, the wine is used up and the vinification continues below 20 degrees. Without adding sulfur and isolated from any contact with air, the wine is aged for a short period, until bottling.
Le Petit Chemin, lively, dashing, dark wine, full of gaiety, with flavors of blackcurrant, elderberry and wild berries.