Saint-Joseph Les Pierres

Refined and aromatic

Vinification	Annual harvest, selective sorting of healthy and well-ripened grapes. Total destemming. Cold maceration before fermentation, alcoholic fermentation at 35°C. Maceration at 30°C after fermentation. Malolactic fermentation in barrels. Cap punching three times a day, as well as pumping over and release techniques skilfully extracting aromas and tannins. Placed in barrels before the malolactic fermentation, the wine combines well with oak, producing pleasant melted aromas.
Élevage	18 months in fine oak from Allier and Nevers. 100% new oak barrels with racking every three months. In March, when the wine is blended, only 20-25% of the barrels expressing the most aromatic complexity will become Les Pierres. This special elegance will entirely come to the fore after 10 years aging.
Vineyard Soil	Altered granite
Tasting Notes	Savory with silty, polished berries and plum skins–ripe and sweet, this is bright and taut and yet supple and inviting. Balanced, with a crescendo of fruit and then spice.