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
Good fruit concentration and weight with an open quality. Complex notes of plums and black cherries with a hint of cocoa and cloves.
