Terroir
Clay-gravelly soil with an alios base, promoting natural drainage and a good concentration of grapes.
Harvest
Manuals.
Winemaking
Vinification in thermoregulated concrete tanks, plot by plot. Alcoholic fermentation: temperature controlled around 26°C to preserve the purity of the fruit, followed by maceration for 2 to 3 weeks. Frequent and short pump-overs (2 to 4 times/day). Maceration for 3 weeks for the Merlot and 2 weeks for the Cabernet Franc.
Ageing
14 months in French oak barrels including 20% new wood.
Varietals
Merlot : 75%
Cabernet franc : 25%
Specifications
Surface area of the vineyard : 8.00 ha
Age of vines : 30 years old
Aging in barrels : 1 month
Tasting
Intense aromas with crisp, well-ripened fruits, such as morello cherry and blackberry. Spicy and toasted notes. The palate is immediately appealing showing well-ripened blackcurrant, red cherry and chocolate notes balanced with silky, round tannins. Long finish.
