Manual grape-picking. The whole grapes are gathered in vats (no crushing, no destemming) for 9-11 days. Controlled temperature: 18-28° C. Cooling after pressing. Maturing in stainless steel tanks. Fining with egg-whites. Natural tartaric stabilizing thanks to the cold winter temperature. Aging in Vat.
Tasting Notes
This wine is beautifully mature. Ruby-red raspberry aromas scuttle across the nose lifted by red cherry, hints of black tea and pencil shavings. The palate is black-fruit fulsome with relaxed tannins that hug to the finish. The wine is lovely, and ready to drink now. — Reggie Solomon
