Intense nose of rich black fruits intermingled with mo- cha, notes of cream and vanilla.
The concentration of ripe black cherry fruit is balanced by fine tannins that are firm but well-integrated, to give a rounded volume on the palate. The finish is long with a velvety texture and notes of dark chocolate, black fruits and a slight mineral edge.
Caracterised by light frosts and high degree of sunshine. Annual rainfall of 300mm mostly occuring during the summer. Marked difference between night and day temperatures (in summer 15 °C during the night rising to 30°C during the day).
By machine and by hand in the early morning. A double sorting table is used to ensure that only the finest grapes go into the vats for fermen- taion. To temper the natural vigour of vines, we carry out a short pruning at the end of winter. In addition during the summer we do a ‘green harvest’ in order to help ripening and the concentration of the remaining bunches. The date of harvest is decided by tasting and analysis.
Cold soak at 10 to 12°C for four days in order to extract tan- nins, aromas and anthocyanin colour pigments. Alcoholic fermentation with selected yeasts in temperature controlled stainless steel vats which regulate temperatures to between 20°C and 28°C during fermentation and enable regu- lar ‘pushing down’ and ‘pumping overs’ to take place. Maceration takes place over a period of five weeks. Malolactic fermentation in stainless steel vats.
13 months in French oak barrels (225 litres). Bottling takes place with a tangential filter.
Deep plummy red colour with white purple lights.
Cheese, Bayonne cured ham. Wild boar stew, spit roast of lamb, pasta dishes and all red meats.