A wine with history and future
Winemaking and aging
The grapes are fermented in stainless steel tanks at a controlled temperature of 25 to 28 °C. After maceration, the wine undergoes malolactic fermentation in French oak barrels before being transferred to American oak barrels to age for 12 to 14 months.
Intense garnet cherry colour. Aromas of the aging process mixed with spicy black fruit. In the mouth, it is meaty and powerful, with spicy balsamic notes. Persistent and long.
Type of vine
3.5 hectares of calcareous, clay-textured soil on the fluvial terrace surrounding the cellar. Planted at the end of the 20th century.