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 are new barrels and 1/3 are
second use barrels).
Food Pairing
Ideal to enjoy with slow-cooked meat or wild game meat, stew or pasta with cream or mushroom sauce.
