Cold pre-fermentation for 4-5 days at 6°C in 40hl vats with a floating lid, then alcoholic fermentation with punching down, rack and return, and regular pumping over. Once fermentation is complete and tastings have been performed, we leave the wine to macerate for around three weeks to extract a finely worked structure of tannins. Malolactic fermentation in very fine-grained French oak barrels. The press wine and free-run wine are generally matured separately in barrels. Maturation for 16-18 months for free-run wine before bottling with no filtration.
A beautiful cherry colour. Intense and very refined on the nose with red fruit, spice and oak aromas. Powerful and well-structured on the palate with velvety tannins. Nevertheless complex and well balanced with fruit, clove and black pepper notes alongside fresh touches of liquorice and eucalyptus.