October. Early November for late years. The grapes are harvested by hand in perforated baskets to allow air to pass through the bunches. The pressing is soft. Cold maceration for 24 hours at 12°C (for certain years).
From 12-15 months in large 25 hectolitre wooden barrels of Allier and Slavonian Oak.
“Pied de cuve” with selected yeasts and 12-14 days of fermentation at a controlled temperature (28-29°C) with open repassing of must over the grape dregs at key stages of the process. Racking and gentle pressing to obtain only the best wine. Natural malolactic fermentation in a temperature controlled environment (20°C).
In the bottle for 12 months in a temperature-controlled environment.
Ruby red, tending to garnet red with ageing.
Wild berries, spices (white pepper, liquorice).
Velvety, balanced and elegant.
From 13.5% to 14.5% Vol. (Depending on the vintage)