About this wine
Grapes
The fruit is selected from the estate’s vineyards.
Vinification
The grapes are harvested by hand in the second half of September and dried in open lofts for 120 days. During fermentation, the must remains in constant contact with the skins and is pumped over twice daily, with délestage midway through fermentation to extract colour and tannins.
Ageing
The wine matures for three years in small wooden barrels, followed by two years in large oak casks.
Tasting profile
The 2011 vintage is complex and deep and requires time to reveal its full character.
