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The grapes are sorted and picked by hand according to their polyphenolic maturity. The grapes are taken to the vat house, destemmed and then sent to stainless steel vats. Alcoholic fermentation is carried out to extract the maximum amount of fruit and colour, but also to produce an elegant wine. The maceration lasts about 10 days. Once malolactic fermentation is complete, the wines are placed in French oak barrels and ovoid concrete vats for 14 months. Two to three rackings are carried out during the ageing period. The wine is then blended in vats and bottled at the Château.
It goes perfectly with lamb, game, red meats, sauces and cheeses.