The grape harvest is done manually using small containers. The grapes are carefully chosen and picked by the harvesters. When the crop arrives at the wine cellar the grapes are then vatted by gravity and are partially destemmed. The fermentation process takes place with natural yeasts. During the winemaking process a series of procedures take place: pigeages which is punching of the cap and remontages which is pumping over the fermenting wine from the bottom of the cask back to the top. A moderate temperature is maintained ensuring a gentle extraction of aromas and tannins. Depending on the wine tasting results, devatting takes place after 3 to 4 weeks.

Tasting Notes

Fine, elegant wines revealing quite a strong tannin structure. Relatively complex fragrances of black fruits, spices and violets. The wines at their peak unveil aromas of undergrowth and grilled tobacco.