Red currant aromas.Crunchy structure of the tannins. Meringue and notes of creme brulee.
Food Matching Carpaccio
Grape variety 70% Merlot, 30% Cabernet Franc
Harvest Since the 2002 vintage, the new harvest reception system permits high precision berry selection. After careful manipulation with a first sorting on the vine, the bunches are carried whole in small 20 kg crates. A second selection of the bunches on a vibrating sorting table at the entrance of the cellar enables removal of any unwanted vegetation. The de-stemming is done mechanically and is followed by a final manual sorting of the berries on a second vibrating sorting table (longer than the 1st ) to ensure that only the best grapes
go into the vat. The grapes are then emptied by gravity into wooden vats, thus avoiding any unnecessary pumping.
Vinification Fermentation (8 days) with 10 to 15 days maceration in temperature-controlled wooden and double skinned stainless steel vats with two daily pumping-over and punching down of the cap. Malolactic fermentation is carried out (from 7 to 18 days) in stainless steel vat and barrel.
Ageing In oak barrels, of which 50% to 70% are new, racking every three months, fining with egg white, no filtering.
Residual sugar 1.5 g/l