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A very mature, deep soil with brown topsoilSubsoil of large, fractured limestone blocksEast-facing sun exposure
The grapes were handpicked into small crates, then sorted and totally destemmed. The wine stayed on the skins for 19 days in temperature-controlled open oak vats. Pigeage (punching down the cap) was done twice a day during alcoholic fermentation.100% malolactic fermentation100% ageing in oak barrelsDuration of barrel ageing : 20 months
Dark ruby red. Elegance and smoothness with notes of ripe and fresh black berries and delicate spicy aromas. Harmonious, tasty and fine black fruit featuring toasted and smoky notes. Long finish with a touch of very smooth and silky tannins.