Vinification: Removal of any spilt juice, bleed of vats (between 5% and 10 % of overall volume), pre-fermentation cold maceration for 48 hours (to extract aroma and colour), alcoholic fermentation in cement vats, separating press wine lot by lot, malolactic fermentation..
Ageing: 12 months in oak barrels, blending begins after six months by careful tasting and analysis, clarifying with egg white
Nose: fruity flavours dominates flower flavours, blackcurrant, cherry, blueberry. Ripe tannins.
Taste: good attack, full, long very mellow wine.
Back tasting : Integrated tannins.
Ripe and very concentrated blackcurrant, pepper notes.
Robust finality, tonic with moderation.
A very good wine with dense structure, elegant, robust, very classical.