Winemaking
The harvest is entirely done by hand. After destemming, the berries are meticulously sorted, crushed and placed in thermo-regulated wooden vats, according to their plots. The alcoholic fermentation lasts from 7 to 10 days and the extraction is always respectful of the juice by adjusting the number of pumping overs according to the cuvées and the vintages. The maceration is about 3 weeks then the flow in barrels is done batch by batch.
Read less

Ageing
The wine is aged between 16 and 18 months in French oak barrels, 60% of which are new wood, in a cellar maintained at 15°.

Producer Tasting Notes
The purplish color, the intertwined aromas where candied plum, apricot and spices jostle, the fleshy, powerful, elegant and refined flavors leave a feeling of wonder, almost on the edge of the impalpable. The tasting continues without interruption, like a kind of slippage: it is a universe of silk by the richness of the tannins, their subtlety, giving the best expression of this exceptional terroir.