Description
Winemaking techniques
Harvesting in crates, plot-by-plot selection. Double sorting on arrival, of bunches and grapes, to remove impurities. Chilling in cold storage, cold crushing. Vatting in cement and stainless steel vats. Regular punching down, 35 days of maceration on the skins. Maturation: wine placed in barrels during malolactic fermentation, regular yeast stirring for 2-3 months, 10 months of maturation in second-fill barrels.
Tasting notes
Beautiful ruby colour with blue touches. Aromas driven by ripe fruit, particularly blackberries and cherries. Black pepper, vanilla and toasted notes round out the aromatic spectrum.
The wine is full and smooth in the attack, bearing witness to a warm vintage. A lingering, aromatic finish of ripe fruit.
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