Cherry red with a high layer. On the nose, aromas of ripe fruits, blackberries, blueberries, and toasted notes from the wood are assembled. In the mouth it has a powerful and enveloping entry, with fruity characters that evolve to toasted notes of dark chocolate and toffee. Good acidity-tannin-alcohol balance.
Night harvest. Cold maceration for 48 hours. Fermentation at controlled temperature. Gentle handling of the skins with short and sporadic pump-overs to preserve the fruit as much as possible. 7-10 days of post-fermentation maceration. After malolactic fermentation, it ages for 6 months in 225-liter oak barrels. Very light filtering.
Hectares planted: 32 Has.
Night harvest: yes.
Average production: 5500 Kg/Ha.
Awards: GOLD MEDAL 2018 – Gilbert & Gaillard.