Harvesting by machine early in the morning to take advantage of the cool temperatures and thus limit oxidation phenomena. The grapes are inoculated with yeast and seeded with lactic bacteria upon entering the winery to colonise the environment. Fermentation is quick and at a low temperature. We perform malolactic fermentation. Maturation on fine lees for several months to preserve the reductive atmosphere at a temperature of no higher than 15°C. The wine is kept away from oxygen throughout the winemaking process right up to bottling, using carbon dioxide and nitrogen inerting. The wine is filtered before bottling to prevent any distortion due to micro-organisms in the bottle.
Deep black cherry colour. Very intense fruity nose with blackcurrant, liquorice and blackberry aromas mingling with graphite notes. The wine is silky and ample with well-integrated tannins and beautiful freshness. Mineral notes such as graphite are combined with black cherry and violet.