About this wine
Vinification
The grapes are harvested at optimal ripeness, gently pressed and macerated in steel vats with regular punch-downs. Fermentation takes place at a controlled temperature.
Ageing
In January, the wine is transferred to oak barrels for about 15 months. It then rests for one year in cement tanks, followed by a further six months in bottle.
Tasting profile
The aroma is gentle and the tannins are soft. These characteristics are best enjoyed while the wine is young.
