Aromas of acacia, hawthorn, hazelnut, honeysuckle, verbena, mineral (flint). Mellow and intense opulent mouth.
The grapes after light crushing and destemming are placed in stainless steel vats. A small portion of whole harvest may be incorporated depending on the state of the raw material. After cold maceration for a few days, the active phase of fermentation takes place with temperature control. During this phase we practice pumping over and/or pigeage. After pneumatic pressing, the wines are placed in barrels (about 30% new wood) where the aging takes place. This lasted 15 months, during which time the malolactic fermentation took place. One month before bottling, the wine from the different barrels is assembled in vats. No fining and a light lenticular filtration before bottling. Some changes to the overall technique can be made depending on the vintage.
A limpid, intense and deep colour, a scent of fresh red fruit, the woodiness is delicate and melted. The attack on the palate is silky. The tannins are present but fine in a powerful body. The finish is firm. VINE AGE
60 years
Overall Rating
0 out of 5 Based on 0 Review
