Once hand-gathered and sorted, the clusters may be vinifed intact or destemmed, depending on the vintage, but always without mechanical crushing. The traditional vinification occurs in open oak tanks. The cap of grape skins is punched down daily, and the lengthy vatting can last 15 days or more.The wine then undergoes a year-long maturation in oak casks befor being bottled unfiltered.
Tasty, Gourmand, it expresses at the same time rich expressions of red fruits, and silky tannins.
It wine being matured and vinified the most natural way possible, we would recommend that you leave it settle in your cellar and let it breath before any tasting.