Grande Cuvee 2010

Grape varieties

Merlot: 25%
Syrah: 25%
Petit Verdot: 25%
Cabernet Sauvignon: 25%

Winemaking

The grapes from top parcels of each sorts are selected first on the vineyard and that only good full mature grapes are hand-picked, then carefully selected again on sorting tables. The philosophy is to ferment only good quality of grapes. The tanks are filled by gravity without crush the grapes. Cold maceration of whole berries is performed from 5 to 8 days at 14 - 16 ?C to achieve desire color and fruit extraction. Alcohol fermentation with addition of selected yeast strains is controlled at 26-28 ?C during 8-10 days, in order to reach 3-4 g/l residual sugar. The regularly pump over and pigeage are done in order to conduct slowly extraction from grapes substances and  achieve  balance in wine .The hot maceration 28- 30 ?C with marcs followed  from  8 to 10 days in concrete tanks 10 m?-thermoregulated. Malolactic fermentation continues in oak barrels, then ageing at least 18 months in oak barrels.

Taste

The wine matures for 18 months in new French oak barrels. Nose: Toasty with vanilla and mint aromas. Mouth: sweet then full bodied. Tannins: woody tannins with great balance. Aftertaste: red fruits. It will age for at least for one more decade.