Powerful nose, black cherry.
Ample mouth with firm but enveloped tannins. The end is long finely wooded.
Grass grown between the rows (natural), Bordeaux style pruning, leaving two basic branches, leaf removal, and green harvest in July for better maturity.
Manual harvesT from 21st of September to 7th of October 2015.
Manual sorting of the grapes, de-stemming totally. Fermentation in stainless steel vats. Floating crust is regularly immersed at the beginning of fermentation. Maceration during two weeks.
Twelve months in oak barrels of which one quarter is renewed each year.
To reserve on tasty meats, duck breast or beef ribs.