This fascinating vineyard is located at the top of the highest hill of the La Court estate and has an exposure of 360 degrees.
Vinification et vieillissement
Fermentation in oak vats with maceration for approximately 20 days with the skins.
The last 10 days, using the “submerged cap” system, at a temperature between 30° C and 27° C.
Minimum of 3 years of aging, oak-aged for 2 months before refinement in the bottle.
Ruby red color with brilliant hues of purple.
Intense nose, elegant, and complex with notes of small black fruits, black cherry, rhubarb, and chocolate.
Excellent impact with a velvety harmony, silky and fresh, persistent long-lasting finish.
Accords mets et vins
Agnolotti with a wild rabbit sauce, tagliolini with porcini, roasted veal, and well-matured cheeses.