A wine with 300 years of tradition
Winemaking and aging
Selected grapes. Fermentation in a tile wine press dating back to the cellar’s origins (18th c.). The wine is made the same way as it has been for hundreds of years, with neither temperature control nor additives. After maceration, the wine is transferred to French oak barrels to be aged for 18 to 24 months.
Reddish purple colour, clean and brilliant. Complex aroma (black fruit, spices). In the mouth, it feels broad, round and well-structured. Lingering aftertaste.
Type of vine
Valley-side at an altitude of 700 metres. Natural fermentation process.
Independent wine with a production of 3.000 signed and numbered bottles.