: split rock and crumbly
making process :
A maceration of grape skins before
removing the juice completely from
the vat. Then the juice is poured
again over the grapes, this allowing
the best extraction of the tannins
and of the colour. A maceration for
10 to 15 days. One pressing and two
rackings to eliminate the biggest
sediments at controled temperatures.
Allowing the wine to remain in a vat
for 6 to 8 months before bottling.
on the tasting :
A deep dark red colour, a very intense
nose and a ripe fruit fragrance such
as plum. A strong palate with a long
lasting and very aromatic finish.
It's a wine that will give of its
best after 2 or 3 years and that you
can keep for 10 years.