The grapes were harvested mechanically, a great way to ensure a pre-fermentary maceration period that will give a wine with brighter color and fresh fruity aromas. After that 4-days period, the harvested plots were vinified separately with a long fermentation of at least 3 weeks. The tank fermentation process ended with a post-fermentary maceration of 7 days at hot temperature to refine the tannins.
"Bright red garnet. Delicate aromas of cherry and coffee with subtly integrated toasted notes.The palate is appealing and fruity with delicate toasted notes and a medium body. Flavours of chocolate are emphasized by a hint of menthol, lying on silky tannins. The finish is long with assorted fruit flavours and a subtle touch of oak." -Winery Notes
Then, the wine is aged for 4 months on fine lees, under wood for a quarter to bring a subtle structure and for the 3 others in stainless steel tanks to keep the fruit and freshness of the grape.