Vinification : de-stemming of the harvest, sorting and cold maceration for five days to maximise extraction of aromas. Alcoholic and malo-lactic fermentations are controlled by temperature regulation. The length of vatting varies from 12 to 15 days, according to the vat.
The wine is aged and bottled at the property.
Vineyard and soil : the soil consists of dry gravels and the subsoil is claysilt and gravel with traces of the iron oxide called ‘crasse de fer’.
Area : 1,3 ha
Vineyard management : the parcels are cultivated using traditional methods with weed-control under the vines, controlled inter-row grassing and mechanical leaf-thinning. Green harvesting was carried out for this vintage.
Grape varieties :
Tasting note : rich in colour and in aromas, fine sustained colour, on the palate powerful and supple at the same time. Nose of ripe fruit with supple, silky tannins.