The vineyard: . Duras 50%, Braucol 50%. . Average age of vines : 30 years old . Calcareous-clay soil, south facing aspect, 285m altitude . Permanent natural weeding of the rows and working of the soil between the vine stock . Multipile manual and mechanical operations throughtout the year in order to obtain a well- aired, healthy and perfectly ripe grape with a low yield of around 20 hl/ha The cellar: . Manual grape harvesting according to the optimum ripeness for each different grape variety . Destemming in order to turn only the grapes themselves to wine . Natural fermentation (using only indigenous yeasts) . Fermentation of around 25 days with manual pigeage alternated with reassambly in order to encourage the extration of colour, tannin and flavours . Maturing for 22 months in barrels and then for four months in vats. . Natural clarifying without fining agents . Bottling without filtration . Elevage without sulfur, very low level sulfiting before bottling This wine can be served straight away, after decanting if possible. Can equally be stored in your wine cellar and enjoyed at a later date, thanks to its structure.
Brin de temps