Manual grape-picking. The whole grapes are gathered in vats (no crushing, no destemming). Controlled temperature: 18-28° C. Cooling after pressing. Malolactic fermentation done after the end of the alcoholic fermentation. Maturing in stainless steel tanks. Fining with egg-whites. Natural tartaric stabilizing thanks to the cold winter temperature. 25% of the crop is kept for a while in new oak casks.
Tasting Notes
This wine is an amalgam of orchard fruit in a glass. Succulent, juicy fruit leaps out on the nose beginning with bruised red raspberry, red plum and red cherry and finishing with a splash of crushed, ripe strawberry. The palate is perfectly in tune with the nose with tannins that show softness and resolve. — Reggie Solomon
