(2010 Vintage) VINIFICATION 1st sorting in the vineyard. Manual sorting in a vibrating table, followed by a destemming with a Pellenc Selectiv‘ process Winery. Optical sorting grain by grain. Cooling off of the harvest through a cryogenic tunnel freezer (spraying of liquid nitrogen). Vatting by gravity flow with a funnel. Fermentation in wooden vats and small capacity concrete tanks. Cold pre-fermentation maceration (8°C). Manual punching down. Alcoholic fermentation at low temperature (28°C). Maceration for 25 to 32 days. Aging in oak barrels for 16 months (30% new).
Wine SpectatorRating: 89/100 - As reviewed by Wine Spectator on 05/31/99