Winemaking
After severe control of the plots and maturity state, the grapes are manually harvested, stemmed and vatted. The fermentation is accomplished at 28°C with several pumping overs and daily tastings in order to let the grape variety express its best characteristics. Following the 20 to 30 days vatting time, the free-run wine is separated from the press wine to achieve the malolactic fermentation.

Maturing
Matured in French oak casks (50% new oak) for about 14 months in our underground ageing cellars, then fined and bottled.

Ageing
Could be immediately consumed but will reveal all its potential in two or three years. Should be opened and left to breath an hour at least before being served.

Serving
Due to its structure, it will go perfectly with games and red meat. Should be served at room temperature 17 to 18°C.