(From 2010 Vintage) Perfumed nose that lets oak lead the charge into a rich, spicy attack full of ripe, juicy, well-drawn black fruit.
(From «nv» Vintage) Manual harvest with rigorous selection of the best bunches and a second selection on the cellar selecting table. The three grape varieties are fermented separately in 150 hl. stainless steel tanks to obtain optimal skin/juice contact, delicate tannins and color extraction. Fermentation on the skins lasts 20 days at controlled temperatures below 86°F (30°C). Daily punching down and 2 "delestages” (or rack and returns) on the 3rd and 5th day of fermentation.