VINIFICATION & AGEING
The grapes were handpicked into small crates, then sorted and totally destemmed. The wine stayed on the skins for 19 days in temperature-controlled open oak vats. Pigeage (punching down the cap) was done twice a day during alcoholic fermentation.
100% malolactic fermentation
The wine was aged entirely in oak barrels.
Duration of barrel ageing : 20 months
Tasted in May 2017
COLOUR : Intense ruby red with dark purple reflections.
NOSE : Smoky, tobacco and leather notes evolving into ripe and fresh black fruit.
PALATE : Dense with pulpy and crunchy fruit flavours and a touch of liquorice. Elegant tannins and generous finish.
5 in stock