After destemming, berries are crushed before being placed in tanks. Alcoholic fermentation and maceration in thermo-regulated stainless steel tanks for a period of 1 to 3 weeks with regulated stainless steel tanks for a period of 1 to 3 weeks with temperatures ranging from 23 to 26 degrees depending on the vine. Malolactic fermentation in concrete tanks. Maturation in tanks for 10 months, then aging in bottles for 1 year. No use of wood shavings.
At the château, starting 16 months after vinification and stability control. Premium natural corks are used, selected in 44-24mm.
Optimum tasting temperature
Around 16 degrees
Serve directly in a glass.
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%.
Optimum tasting date and ageing potential
4 years of ageing potential. In order to preserve the freshness of the product, it is recommended to consume it as soon as possible.
Changes in colour and deposits
Red crystal deposits may appear at the bottom of the bottle.