100% Syrah
| Vinification | Handpicked harvest, sorting of the healthy and well-ripened grapes. Total destemming. Cold maceration before fermentation. Alcoholic fermentation at 35°C. Maceration after fermentation at 30°C. Malolactic fermentation in barrels. Cap punching three times a day, pumping over and release techniques allow for the good extraction of the aromas and the tannins. Placed in barrels before malolactic fermentation, this wine blends gradually with the oak producing pleasant melted aromas. |
| Élevage | 18 months in fine oak from Allier and Nevers. Barrels 50% new with oxygen added every 4 months. After the maturing, the best barrels are selected in view of obtaining the most subtle balance between the strength and the finesse of the terroir of Côte Rozier. |
| Vineyard Soil | Brown schist, rich in iron oxide |
| Cellaring | It is best to keep this wine in the cellar for a minimum of 3 years. It can be aged for up to 15 years. |
100% Syrah. Best kept in cellar minimum 3 years, ages up to 15 years.
