Vineyard & Winemaking
Grapes were picked by hand into small lug boxes, bunch sorted with berry selection and gently destalked. The grapes underwent a cold maceration in traditional concrete vessels and then fermented at temperatures between 27?C and 30?C with frequent pump-overs to extract aromas, colour and tannins. After alcoholic fermentation a prolonged malolactic fermentation occurred naturally in 225 litre barriques. The wine was matured in French oak from our preferred coopers, Sylvain and Saury.