Vinification

The grapes, harvested by hand early in the morning, are destemmed after spending the night in a refrigerated container. They are then sorted and sent to stainless steel vats for alcoholic fermentation. Here, the must is fermented at a controlled temperature using indigenous yeasts. After three weeks' maceration, the must is gently pressed. Malolactic fermentation and ageing took place in stainless steel vats (58%), concrete eggs (24%), stoneware jars (12%) and oak barrels (6%).
Tasting notes: garnet-red colour, blackberry, aniseed and liquorice on the nose, spice and tobacco on the palate, wild fennel, soft, mellow tannins on the long finish.