late October-early November. 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).
“Pied de cuve” with selected yeasts and 15-20 days of fermentation at a controlled temperature (27°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).
36 months in large 25 hectolitre wooden barrels of Allier and Slavonian Oak. Ageing also in Bordeaux casks (tonneaux) and barriques.
In the bottle for 12-15 months in a temperature-controlled environment.
Ruby red, tending to garnet red with ageing.
Jams and strong spices (tobacco and liquorice).
Very long and lingering aftertaste. Soft and austere with ageing.
From 13.5% to 14.5% Vol. (Depending on the vintage)
Main courses of meat and mature cheeses. Interesting pairing with hazelnut tart. Sipping wine.