Description

The grapes are harvested manually into 150kg containers which then spend 48 hours in our cool rooms at 8°C. Grapes are table selected, picking only the best, then deposited in tanks where alcoholic fermentation takes place with skin and stalk contact over 10 to 12 days at a carefully controlled temperature no higher than 28°C. Its ageing is 12 months in French and American oak barrels. The varieties are fruit of a combination of our historic vineyards, which are over 40 years old, and of our artisanal viticulture methods and unique climate. The combination of these two indigenous varieties produces a complex and balanced wine.