Vinification & grape variety
Grape varieties: Syrah 70%, Cabernet Sauvignon 30%
Vinification: Bunches are harvested using a conveyor belt, thus preventing damage to the berries. The berries are then destemmed and double sorted. Individual fermentation of each grape variety, partly in wooden vats and partly in thermo-regulated stainless steel vats, with pre-fermentation maceration. 1-mont vatting with daily crushing to allow controlled extraction of tannins to guarantee finesse and concentration. Each grape variety is matured in barrels for 12 months and then placed back in wooden vats for 6 more months to harmonise the final blend.
