Winemaker Notes

The powerful nose develops aromas of ripe fruit. This fruitiness is found on the palate, with the minerality of the terroir appearing on the finish. Ageing potential: 7-9 years.

Vinification: The grapes are pressed using a pneumatic press, and the lightly settled juice is then placed in barrels where alcoholic and malolactic fermentation take place naturally.

Ageing: 100% in oak barrels, 25% of new, for 11 months, then blended in stainless steel vats and bottled after 15 months.