Vinification & grape variety
Harvesting is carried out by a conveyor belt thus avoiding the deterioration of the berries, then destemming and double sorting. Fermentation partly in wooden vats and partly in thermo-regulated stainless steel vats, with cold pre-fermentation maceration. One month of vatting during which daily cap punching allows a controlled extraction of tannins, a guarantee of finesse and concentration. Ageing in barrels for 12 months and then again in wooden vats for 6 months to allow the harmonization of the final blend.
Grape varieties: Syrah 70%, Cabernet Sauvignon 30%.