Natural spontaneous fermentation without added sulphates in open stainless-steel tanks with temperature regulation. Pellicular maceration 15 to 18 days with manual punching down twice daily and two final "délestages".
24 to 30 months in 225-litre French oak barrels with a maximum of 33% new barrels.
Full deep cherry. Strong and complex aroma of black fruit confit, liquorice, a fine toasted edge (black cacao), and a touch of minerals (graphite). Dense and elegant in the palate, with a great, lengthy personality.
A wine for Gourmets, with great ageing potential.