Wine making process
Parcels are selected before the harvest to gather the best fruit for this exceptional “cuvée”. The harvest is carried out by the most technologically advanced machine. As soon as the grapes arrive at the barrel hall a total destemming, sorting by a team of 6 people and the crushing of the grapes is performed. We practice a pre-fermentation cold maceration of 72 hours in order to extract aromas and obtain a nice colour. Then comes the alcoholic fermentation of 10 days and finally a maceration under the “marc” (solid remains of the grapes after crushing) of 30 days will give to the wine all its tannic structure and unveil the qualities of the vintage.
Aging / Wine blending
The aging of the wine takes 18 months on average. It is carried out in new French oak barrels. After this period of aging comes the assembly of the vintage and then the bottling at the property.