 WINE-MAKING
Crushing
and de-stemming, maceration on the skins for approx. 10
days at a maximum temperature of 29-31°C. After drawing
off, the wine is aged in 300 and 500-litre barrels made
of new French oak (Allier) for around 2 years.
It completes its maturation in stainless steel, prior to
bottling without filtration; the bottles are then stored
lying down for at least 6 months before labelling and shipping.
Alc.by vol. : 13.88% vol. Total acidity : 5,85 g/l. Dry
extract : 25,7 g/l.
TASTING
PROPERTIES - CELLAR LIFE
Deep
ruby-red with orange tinges that are just noticeable; intense,
ethereal bouquet hinting at red fruits; warm, full-bodied
taste with tannins blending harmoniously into a delicate,
round flavour. Serving recommended in large glasses at a
temperature of 17-18°C. |
