A very mature, deep soil with brown topsoil
Subsoil of large, fractured limestone blocks
East-facing sun exposure
Vinification and maturation
The grapes were handpicked into small crates, then sorted and totally destemmed. The wine stayed on the skins for 20 days in temperature-controlled open oak vats. Pigeage (punching down the cap) was done twice a day during alcoholic fermentation.
100% malolactic fermentation
100% ageing in oak barrels
Duration of barrel ageing: 17 months
Very beautiful dark intense red colour.
Elegant and complex with hints of black fruit, spice, and liquorice.
Both concentrated and refined, showing spice and fresh black fruit with rich, tightly-knit, and digestible tannin. Delicious, warm aftertaste.