The grapes are hand-picked, then carefully selected on sorting tables. Cold maceration of whole berries is performed from 5 to 8 days at 16?C. Alcohol fermentation (50% spontaneous, 50%with addition of selected yeast strains) is controlled at 26-28C0 during 8-10 days, in order to reach3-4 g/l residual sugar, followed by maceration from 5 to 8 days in concrete tanks 10 m?-thermoregulated. Malolactic fermentation continues in oak barrels for about 10-12.
Grape varieties: Merlot 75%, Syrah 10%, Cabernet Sauvignon 15%
Barrels: 50% One year old oak, 50% Two years old
The nose if first full of vanilla, red fruits and crispy aromas.
The mouth is having a first lovely and velvet attack.
It gives the feeling you are biting a red-fruit pie!
The tannins in the middle of the pallet are slice woody and are followed by a good-bodied structure.
The end is again fruity and ending with thin and long after-mouth taste.
This wine will be perfect for white and red meats.
Average annual production: 110 000 bottles.