VINIFICATION : The grapes are harvested at good maturity, fermentation at 28°C for 11 days. Pumping over 3 times a day, post fermentation 21 days, then run-off.
MATURATION: Transfer to new barrels after malolactic fermentation, aeration by micro-oxygenation and stirring of the lees (battonage) for 12 months.
TASTING: Complex nose, a little elegance of woody aromas. Fresh, tender palate, polished tannins, good length. Pleasant!
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