Description
VINIFICATION Manual filling into the pneumatic press. Pressing of the whole berries with slow pressure without crumbling, under inert atmosphere to protect the aromas. Run off of the juice into oak barrels by gravity flow. Settling and fermentation in French oak barrels. Aging on the lees, stirring of the lees. 15% of the wine is aged in a state-of-the-art egg-shaped concrete tank. Aging for 18 months in oak barrels.COMMENTARY Sight Fairly deep gold, with green-gold hints. Attractive intensity, depth and luster. Smell Expressive and intense. There are notes of citrus fruits, apple, floral aromas, honeysuckle and acacia. The woody notes are perceptible but discrete aromas of oak and pine, notes of vanilla, spices and toast. Taste Forthright, round and full-bodied. The finish reveals the mineral qualities of the soil, well-rounded tannins and freshness. – Chateau Pape Clement
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