|
| Soil: |
Alluvium (clay, silicia, gravel) |
| Rootstock: |
3309, 101.14 and Riparia Gloire de Montpellier |
| Grape Varieties: |
Mostly Cabernet Sauvignon |
| Density: |
4500 vines per hectare |
| Pruning: |
Double Guyot |
| Harvest: |
Selection of grapes before machine harvest. Sorting
tables at the entrance to the winery |
| Fermentation: |
100% stainless steel vats all with temperature
control |
| Maceration: |
6-12 hours maceration before fermentation |
| Temperature: |
18°C to 20°C |
| Malolactic: |
No |
| Maturation: |
2-3 months in vats |
| Evolution: |
To be consumed within a year of bottling |
Ruby colour. Its range of aromas harmonizes notes
of exotic fruits with a flavour of strawberries and
blackcurrants.
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