Attractively fragrant mix of orange zest, licorices, thyme and lavender.
In this blend, Cabernet Sauvignon brings a core of blackcurrant fruit and a firm, structural spine as well as a cedary, gravelly-mineral scent. The savoury dried mountain herbs fragrance and green peppercorn spice from Cabernet Franc cleverly cuts through and integrates with Malbecs blackberry lushness and violet floral power.
The soils of this amazing micro-terroir show a first sandy layer reaching to a depth of 120 cm (4’) below the surface, which lies on a second layer of rounded stones with significant contents of calcium carbonate. The soils have very low water retention capacity. - Varietal: Malbec Massal selection / Rootstock. - Year of plantation: 2004. Training system: VSP (Vertical Shoot Positioning) - Kobber 5 BB Bilateral cordon. - Pruning: spur pruning. - Row orientation: North - South Plantation density: 2.20 x 1.3 (3,461 plants/ Ha) - Irrigation: Drip irrigation.
10% whole clusters Malbec - 3 different harvest dates, between 15th March and 15th April. - 10% Whole clusters from the 1st harvest fermented with native yeasts in 225 L French oak barrels. - 2nd and the 3rd harvest fermented with native yeasts in 225 L French oak barrels. - Punching down and rotation 3 times a day for 4 weeks. - Natural Malolactic fermentation. - Pneumatic pressing. Cabernet Sauvignon and Cabernet Franc - 5-week maceration while: - Alcoholic fermentation with native yeasts in 600L oak roll fermenters. - Punching down and rotation 3 times a day for 4 weeks. - Manual pressing in basket press. - Natural Malolactic fermentation in 300 L new Taransaud oak barrels. - Ageing for 18 months. - Bottled unfiltered.
18 months in new French oak barrels.