Merlot: 66 %
Syrah: 12 %
Cabernet Sauvignon: 10 %
Petit Verdot: 12 %
Date of harvest
Petit Verdot: 05.11.2009
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 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, followed by maceration from 5 to 8 days in concrete tanks 10 m?-thermoregulated. Malolactic fermentation continues in tanks, then ageing for about 12 months in oak barrels.
10% one-year old oak/24 % two- years old/66 % three years old
Average annual production
134 000 bottles
This wine shows a deep purple colour.
The nose explodes with vanilla and menthol aromas, followed by blackberry and raspberry strong nuances.
The mouth is starting with a round attack, followed by some structured woody tannins and a red fruits middle.
This wine is ending with an amazing balance between its 12 month wood ageing and the perfect ripeness of its harvested grapes
To be drunk with red meat and cheese, but can age for 5/7 years easily.