Vinification

The grapes were harvested by hand at 25° - 26° Balling in mid- March. After destalking and crushing, the juice was fermented for 10 days on the skins in stainless-steel tanks at 25° to 27°C. We use a pump-over system. After malolactic fermentation, the wine was aged in wood for 18 months, using a combination of French (40%) and American (60%) first-, second- and third-fill barrels.

Viticulture

The grapes for this wine came from vineyards planted in deep, red, decomposed granite and clay soils on a north-westerly slope, situated some 100m to 150m above sea level. The vines are grown under optimum conditions and are trellised on a five-wire hedge system. They yielded 8 to 12 tons per hectare.

Analysis

Food pairing