Description
The harvesting is done entirely by hand. After the de-temming, the berries are carefully sorted, crushed and poured in wooden vats thermo-regulated, according to their plots. The alcoholic fermentation lasts from 7 to 10 days and the extraction is always respectful of the juice by adjusting the number of pumping depending on the cuvées and the vintages. The maceration is about 3 weeks then the juice is drawn in barrels, lot by lot. The wines are topped up 3 times a week to avoid any contact between the wine and the air, the racking is traditional using the so-called “à l’esquive” method.
This nectar shows firstly its dense and intense purple colour. Then it reveals a dazzling nose of black fruits and black cherry with minty and spicy notes. The palate is powerful, structured and reveals the great precision of the tannins. The suppleness and roundness of the wine stretch the endless tasting.
