Fermentation always takes place naturally and spontaneously. The grapes always ferment in small wooden vats of low capacity, without temperature control, with native yeasts.
The duration of the maceration can vary, but it can be as long as two or three weeks. Aging for 18 months in new French oak barrels.
After aging, the wine is lightly fined with fresh egg whites.
Very intense, almost opaque black cherry color, dense color and purple reflections. He looks very young with few to few signs of evolution. Sensations of concentration and depth, with many nuances, which will be accentuated by aging in the bottle, and which will become more pronounced over time. Sensations of fruit in the foreground, reminiscent of red fruits and very ripe wild berries (blackberries, currants, wild strawberries…), floral (violet petals) and mineral (graphite, iron). Spicy notes of cinnamon and black pepper black pepper from aging. With a very well integrated woodiness, which testifies to the high quality of the selected wood.
Powerful structure on the palate, full-bodied with firm tannins of great elegance and quality, balanced by a splendid acidity. Full of flavor, supple and hints of fruit, minerals and spices in the aromas on the palate.
A long, full and elegant aftertaste.