Nose

Very dashing, fruit-driven nose recalling ripe red fruits.

Palate

Classic palate with good substance. Oak is still present but the palate is harmonious and fairly perfumed. Drinking well soon.

Growing Conditions

2013 was a difficult year. However July and August permit to obtain ripe grapes. In october, we succeed to harvest a good quality of berries due to a plot selection.

Harvest

Viticulture : 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. Harvest: 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.

Winemaking

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.

Aging

12 months in French oak barrels (225 litres). Bottling takes place with a tangential filter.

Appearance

Deeply-coloured with young highlights.