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This 2021 will remain engraved in our memories by a very important and very precise human commitment, in particular on our great clay-gravel terroirs producing the great wine. particularly on our great clay-gravel terroirs that produce great wine. Freshness, complexity and breed are the hallmarks of this very fine vintage. HAND-PICKED AND PLOT-BY-PLOT Cold storage to reduce the temperature of the harvest to 6°C. Three different manual sorting operations in the vineyard and at the reception area, a high-frequency destemmer, a sorting table optical sorting table. In order to maintain the same high standards of quality around 10% of the harvest was eliminated through these successive sorting processes. INTRA-PARCEL VINIFICATION The gravity-fed vat room receives the harvest in small vats of 3hl each, transported by lift. 22 truncated-cone vats made of untreated concrete, temperature-controlled throughout, hold the by parcel. Cold pre-fermentation maceration. Alcoholic fermentation: T° regulated between 26° and 28°C depending on the potential of the vats and the extraction of tannins. Entire vinification in new 225-litre barrels. Vatting between 3 and 4 weeks. Malolactic fermentation in new barrels for the best vats. BREEDING 45% of the grand vin in new barrels for 18 months in 5 different coopers. Ageing partly in terracotta jars.