WINERY NOTES - The grapes after a light crushing and destemming are put in stainless steel vats. A small part of the whole harvest can be incorporated depending on the state of the raw material. After a cold maceration of a few days, the active phase of fermentation takes place with temperature control. During this phase, pumping over and/or punching down is practiced. After pneumatic pressing, the wines are put in barrels (around 30% new wood) where the maturing takes place. This lasted 15 months, during which time the malolactic fermentation took place. One month before bottling, the wine from the different barrels is assembled in vats. No fining and a light lenticular filtration precedes bottling. Some changes to the overall technique may be made depending on the vintage. Bottling is done according to the lunar calendar.
TASTING NOTES - Intense red color. Slightly woody nose, with aromas of slightly candied red fruits, aromas of violet. It is a powerful, rich and well-balanced wine. The tannins are relatively in its youth, and soften with age. Very nice length.
TASTING NOTES - Intense red color. Slightly woody nose, with aromas of slightly candied red fruits, aromas of violet. It is a powerful, rich and well-balanced wine. The tannins are relatively in its youth, and soften with age. Very nice length.
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