Product Description:

"All our grapes were foot trodden in lagares for 1 to 3 days before fermentation, and then fermented in any of the various vats for 7 to 10 days at temperatures ranging from 22° to 27° Celsius, with pigeages by hand. We then rack the resulting wines in new Allier French oak 225 and 300-liter casks from various coopers (Seguin Moreau, François Frères, Taransaud, Louis Latour and Berthomieu), where they go through malolactic fermentation. All wines are then carefully aged for 21 months in barriques (75% new and 25% one year old French oak), keeping all different fermentations completely separated until the final blending takes place, just about one month before the bottling of the wines."- Winery A very elegant and a very fresh wine, with good color, violet, dark red and purple, with a good concentration of mature dark red fruit aromas, black cherries and plums and gentle aromatic and fruity flavors. Great balance and acidity, intense and velvety, with finesse and elegance.