This wine is made from a blend of four plots. The vinification takes place in unclad, rough concrete tanks. The vatting period lasts from 4 to 5 weeks with regular pumping over operations carried out at the start of the maceration, some cap punching, and then a passive infusion with a stirring of the lees in the last 3 weeks. By tasting the wine in the tank each day, they are able to tailor different operations to the wine and determine the best running-off date. Malolactic fermentation takes place in barrel. 50% in 228-litre barrels (pièces bourguignonnes), 50% in 600-litre barrels (demi-muids), of which 20 to 25% are new. The wine is racked at the end of winter. Ageing can last 12 to 18 months depending on the vintage and tastings of the wine.
deep crimson with carmine tints
predominately floral, nose opens with aromas of red fruit, spice and tapenade.
fresh on entry, dynamic and silky tannins, leading to sweet spices and cedar notes on the finish.
veal or lamb chank, chesse