Hand-picking, incoming grapes
processed by gravity, cold static settling and press juice selection.
Gentle pneumatic pressing.
Winemaking :
Fermentation achieved in
thermoregulated stainless steel vats, vinification from very clear
musts, external yeasts are NOT added. Malo-lactic fermentation entirely
completed.
Characteristics :
Very powerful, rich wine with
a lot of fat and complexity, generous and very fragrant on the palate.
Cellar storing :
Needs 2 years to be at its
best. You can lay it down for 6 to 8 years.
Food and wine match :
Should be served between 12
and 14°C. Perfect with delicate food : fish, shellfish, quenelle,
snails, white meat and poultry.