Description
Product description
Vines are planted with low yields averaging 53 hl/ha and have an average age of 25 years. Pruning is carried out using the double Guyot method. Grapes are fermented for 3 weeks in concrete and stainless steel tanks with temperature control. Further cold maceration for more colour. The wine is then aged for 12 months in French oak barrels, with 40% new barrels selected from various cooperages. Blackberry, blackcurrant, and vanilla aromas lead, followed by elegant red berries with a hint of licorice on the palate.
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