WINEMAKING Handpicked healthy grapes at the right maturity. After 10 days skin contact the grapes are pressed slowly during 4 to 6 hours with sharing of the different qualities of juices. Slow finish of the alcoholic fermentation under temperature control, by the natural local yeast. Aging on the fine yeast handed on surface regularly. Light filtration before bottling in spring and summer. 100% Malolactic fermentation done. Aging on the yeast between 3 and 4 months.
TASTING NOTE Nose: Marvelous nose of red berries. Palate: Dry, elegant and intense with smooth tanins, good balance and a fruity finish.