Complex wine with spice aromas and pleasant tannic structure.
| Vinification | Slow pressing of whole bunches. Alcoholic and malolactic fermentation with indigenous yeasts. |
| Élevage | On lees in oak foudres for 45 months before bottling. |
| Vineyard Soil | Black Steige schist |
| Tasting Notes | A complex wine, patience and time are required to appreciate it at its true value. On the nose aromas of spices and ripe yellow berries. Quite discreet in its young years, this wine is straight and tight in the mouth, its power offers a very pleasant tannic structure. The richness of this particular terroir brings a beautiful minerality to this wine. |
| Food Pairings | Fish, shellfish, poultry, aged cow milk cheeses. |
| Serving Temp | 12-14 °C, decant the wine before serving. |
| Cellaring | To drink or to keep. Potential 25 years. |
Complex wine with spice aromas and pleasant tannic structure.
