The vines are trained gobelet and on wires, with vineyards between 15 and 70 years old on clay and limestone soils. Yields are around 4500 kg / Ha. All work is carried out lutte raisonnée. Alcoholic fermentation in stainless steel tanks with a small sulphitic pre-fermentative maceration with wild yeast. Malolactic fermentation with wild bacterias in 228l French oak barrels. Aged 14 Months in French Oak 228l.
This Bordeaux-esque wine jam packed full of mouthwatering black fruits with beautiful soft tannins. Intense, moreish with crunchy fruit and plenty of length on the finish.