Nose
Aroma of wild fruit, such as blueberries and blackberries on the nose, with sweet and spicy notes of cardamom and cacao.
Palate
A juicy, fresh and wild blast in mouth. Noticeable but pleasant fine-grained tannins.
Winemaking
Grapes from all the parcels were hand-picked
during the first fifteen days of April, carried to
the winery in boxes to prevent them from
breaking, and refrigerated (10°C) for 24 hours.
Grape sorting was done by hand at the sorting
table, then destemmed, and the juice was
gravity fed into small concrete tanks.
Spontaneously fermented by the native yeasts
of our terroir. During fermentation, regular
punch-downs and pump-overs are done to
improve aroma, color and tannin extraction from
the skin to the juice. Vatting lasted 28 days.
Pomace was separated from the new wine
using a vertical basket press. Malolactic
fermentation occurred spontaneously in tanks.
Then, 225 and 600-liter barrels were filled to
begin with the aging process.
Aging
100% of the wine is aged in French oak barrels
for 12 months (2/3 new barrels, 1/3 second use
barrels).
Food Pairing
Enjoy alone or with semi-hard cheese of soft flavor. Also, red or white meat stew, pasta with red sauces or grilled tuna.
