About this wine
Vinification
The grapes were harvested by hand, destemmed and crushed, then cold-macerated for several days. Fermentation took around one week in a temperature-controlled tank, with regular pumping over, cap punching and délestage, followed by malolactic fermentation.
Ageing
The wine matured for 12 months in French oak barrels.
Tasting profile
It becomes rounder and more harmonious with time.
Vintage notes
Spring 2013 was rainy. Widespread downy mildew sharply reduced yields, while wet, muddy soils hindered the use of machinery. Summer brought warm, settled conditions that remained stable through the growing season. In late summer, warm days and cool nights allowed the grapes to ripen successfully.
