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A cuvée from a neighboring vineyard belonging to the Amoreau family, situated on the same astéries-limestone mother rock as those of the estate, but at a slightly lower altitude—80 meters above sea level compared to Le Puy’s 110 meters. The culture and the vinification are carried out by the Château le Puy team following the same approach: natural, organic and biodynamic. The wine is made up 70% Merlot, 20% Cabernet Franc and 10% Cabernet Sauvignon. Fermentation occurs with indigenous yeast, maturing in small, cement vats, bottled without filtration after 12 months. The aromatic bouquet reveals black fruit, plum and cherry, well balanced between its freshness and velvety tannins.