WINEMAKING Machine harvesting is carried out early in the morning in order to take advantage of the cool temperatures and so limit oxidation phenomena. Yeast is added to the grapes and they are inoculated with lactic bacteria as soon as they enter the cellar in order to colonise the medium. Fermentation is rapid at a temperature which is not too high in order to preserve the fruit and avoid extracting undesirable tannins. We carry out a malolactic fermentation.
TASTING NOTE Deep black cherry colour. Very intense fruity nose with aromas of blackcurrants, liquorice and blackberries mixed with graphite notes. It is full and silky in the mouth with melting tannins and a good freshness. The mineral and graphite notes are associated with black cherries and violets.