Production
The grapes are de-stemmed and macerated in temperature-controlled vats for around 30 days with two rack-and-return operations at the start of fermentation. This is followed by two pumping-over operations per day. Ageing lasts for 12 months: 50% of the wine aged in vat, 50% in 450L barrels used for 1 or 2 previous vintages. Vat and barrel aged elements are then blended before bottling.
Tasting notes
A subtle nose, with good fruit concentration and weight with an open quality on the palate. Complex notes of plums and black cherries with a hint of cocoa and cloves. This wine is broad and rich, with some structured tannins.
Food match
Roasted lamb or pork dishes.
