Grapes are sourced from an acre of 25-yearold
bush vines in the granite hills of the
Massif Central, of which the parcel is located
in Saint Pierre. Pigeage took place twice a day
over 19 days. Alcoholic fermentation was carried
out with indigenous yeasts and without artificial
thermoregulation. Malolactic followed in oak
casks (1st to 3rd fill), then aged on its lees (in
reduction) without racking for 14 months.
Elegant, solid and mineral-driven, it is slightly
spicy with both fruity and floral notes that are
underpinned by hints of licorice and velvety
tannins.
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