Tasting Notes

After a manual harvest ripe, the grapes are gently pressed with a pneumatic press. The juice is then left to settle overnight and sung in compounds barrels 50% new oak. They start their fermentation in yeast and indigenous bacteria. After extraction 9 months later, the wines under go dégrossissante 5μ filtration membrane and are then bottled by gravity. Mure with an open nose, yellow fruit, mineral on the rock complex with great freshness, hints of hazelnut, structured and really long, creamy on the final, powerful.

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