About this wine
Vinification
The fruit is harvested in early September. Fermentation takes place in stainless-steel tanks at a controlled temperature of 26–28 °C, with 16–18 days of skin maceration. Malolactic fermentation follows in oak barrels.
Ageing
The wine matures for 12 months in heavily toasted Allier oak barrels, followed by 12 months in bottle.
Tasting profile
Stately in character and powerful.
