The harvest begins when the best technology maturity is reached in early October. The grapes are hand picked from vineyards with controlled yields and packed in boxes. After acceptance in the wine cellar, the sorting station will perform double sorting-once for the grapes, and then for separating the bunches and grapes. The maceration and rapid fermentation are carried out at a controlled temperature in a 25 m3 stainless steel brewer. Malolactic fermentation and aging for 10 months are carried out in 225l French oak barrels. After bottling, the wine matures for another 3 months before being placed on the market.
Tasting notes: wine
The body is medium to thick, with a deep ruby color, with aromas of black cherry and berries, sweet spices and vanilla. The ending rhyme is soft and long, with notes of black pepper and tobacco.
Ageing in the bottle:
Up to 10 years