Description
Winemaking techniques
Bunch selection to remove plant debris. Vatting in concrete and stainless steel vats, once de-stemmed and crushed. Five days of cold maceration followed by fermentation with native yeast, at very quick speed. Maceration after fermentation for a relatively long period (total maceration of 25 to 30 days). Wine placed in barrels during malolactic fermentation, regular yeast stirring for 2-3 months, 10 months of maturation in second-fill barrels. Matured for 10 months in second-fill barrels.
Tasting notes
Pale red tending towards ruby, with hints of red.
On the nose, the aromatic intensity is carried by fresh strawberry and cherry aromas. A touch of clove mingles with the aromatic complexity of the whole.
On the palate, the wine is borne up by a supple, velvety structure and beautiful aromatic freshness, highlighting the Lolol Valley’s exceptional conditions for this grape variety.