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Grapes are hand-picked, placed in small lug boxes, and transported to the cellar in a refrigerated truck. The whole berries are double-sorted in the cellar using optical sorting before being gravity-fed into wood fermenters. Each batch is cold-soaked for a few days and then gradually brought up to temperature, where fermentation occurs naturally. After fermentation, the skins can be macerated for 5 days. The wines were matured in 50% new French wood for 24 months before being bottled unfiltered and bottle-aged for three years.
Bright floral notes of cherry blossom and violet mingle with dark fruit, pencil shavings, cedar and spice aromatics. A plush entry to the palate with succulent plum and black cherry, dusted with spice. Refined, poised and structured, the oak frames the fruit well and also plays with the rich cocoa and cedar nuances.
