In tanks with a maceration period ranging from 4 to 5 weeks, alcoholic fermentation at a controlled temperature of 23/25°C, malolactic fermentation. No use of wood shavings.
3 to 4 years after vinifications.
Optimum tasting temperature
Between 17 and 19 degrees.
Serve directly in a glass or aerate the wine for 30 minutes in a decanter or carafe allowing it to reveal its full tasting potential and to express itself.
Conservation conditions in the cellar
Bottles should be laid down in a place free from bad smells, with little lighting, at a constant temperature between 14 and 16 degrees and with a hygrometry of 50-80%.
Optimum tasting date and ageing potential
A good ageing potential. It can be stored for more than 10 years.
Changes in colour and deposits
Red crystal deposits may appear at the bottom of the bottle.