Syrah, Marselan and Cabernet Franc
Wine making & fining:
– Harvest: Exclusively manual on the estate vineyards followed by optic sorting.
– Vinification: Maceration takes place for two to three weeks in stainless steel vats, according to their phenolic potential and maturity level. Vinification at a controlled temperature of 24-25 degrees with short pump overs. Malolactic fermentation takes place in concrete tanks.
– Ageing: 59% of the wine is matured in oak barrels: 26% in new barrels, 74% in one-year
old barrels and the remaining wine in vats for 18 months.
– Bottling: At the château, 28 months after vinification, using premium 49-24mm natural