VINIFICATION & AGEING
The grapes were handpicked into small crates, then sorted and totally destemmed. The wine
stayed on the skins for 20 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 new oak barrels.
Duration of barrel ageing: 18 months
Tasted in June 2017
COLOUR : Deep ruby red with intense purple reflections.
NOSE : Showing notes of ripe and fresh dark berries (blueberry, blackcurrant), evolving into
finely toasted notes.
PALATE : Dense and rich, underlined by a dark ripe fruit with a touch of spices and pleasant
liquorice notes. Generous and tasty on the finish.
6 in stock