The nose is complex and elegant. It shows notes of tobacco and white pepper followed by some notes
of ripe yellow fruits such as apricot, peach, black fig and quince jam.


On the palate, the first impression is driven by mentholated hints. A very balanced character between
acidity and the dense silkiness of the tannins impacts on the elegant finish of this Grand Cru.

Growing Conditions

This vintage was first characterized by strong winds during winter
and some frost in September that caused a very uneven bud
break. Spring was followed by three very strong “Zonda” winds that
lowered the fruit set. The naturally low yield helped develop color
and aroma concentration in the skins. The months of December,
January and February showed higher temperatures than the
average. The season from veraison to harvest reached was very
2012 delivered grapes with a fresh and aromatic profile where the
correlation between phenological and technological maturation
was accurate.


During the 2012 vinification process fermentation happened
almost naturally, which allowed the extraction to be very
gentle. Following our pursuit to achieve natural balance we
touched the skin-cap very gently and resorted to natural
maceration managed by controlled temperatures.
Maceration took 21 days, followed by pumpovers until 2/3 of
the fermentation and one delestage in the middle of the
fermentation process. The post-fermentative maceration was
conducted at 28 degrees for our Cabernets and Petit Verdot
and 26 degrees for our Malbecs.


New 30%; second use 70%
100% French Oak


Red ruby color with violet highlights.