Grape variety: 100% Merlot
Altitude: 650/700 meters above sea level
Exposure: North-South
Vines per hectare: 4,500 
Pruning method: spur cordon

 

Vinification and Ageing
Yield: 40 tons per hectare
Harvest: mid-September
Hrvesting method: by hands, in boxes

Fermentation: temperature-controlled fermentation at 26°C max, for approximately 20 days, followed by post ferment maceration for 10 days

Ageing: 14 months in French oak barrels, during which the wine is racked twice

Bottling: the wine is released for sale 6 months after bottling

Tasting notes

Color: shiny purple red

Aroma: balsamic scents with hints of graphite, earth and green peppers 

Palate: ample, profound, voluptuous, leading towards a succulent and persistent finish