Samples of the grapes are taken and tasted to harvest them at their optimal ripeness. To keep the specificity of each grape variety and terroirs, the vatting is done separately. Then, there’s a first cold maceration to extract the fruit’s aromas. Afterwards, there’s a first long traditional vatting time in thermoregulated tanks. This fermentation and maceration lasts between 18 and 25 days. The final maceration lasts four days to give a good body and make a well-structured wine. The last step is the malolactic fermentation to soften the wine. Ageing in inox tanks.
Grape Varieties: 60% Merlot – 35% Cabernet sauvignon – 5% Cabernet franc
