Description
Winemaking techniques
Harvesting by hand in 500kg containers early in the morning to take advantage of the cool night-time temperatures. The harvest is immediately transported to the winery and placed in cold storage to preserve the freshness of the aromas. 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.
Tasting notes
A Syrah with a deep ruby appearance, lively on the nose with fruit (cherries) and spice. On the palate, the wine is clean in the attack with blackcurrant and soft spice, and a voluptuous body.