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The grapes come from carefully selected vineyards situated at an altitude of 200 m above sea level. The fermentation and maceration in contact with the skins were made in stainless steel conical for about 28-30 days at a controlled temperature of 28-30°C.
The wine was transferred into 225 l barrels of French oak (Allier and Troncais) where malolactic fermentation was completed. The aging was held for 24 months in barriques and then for at least 12 months in bottle before being put on the market.
Wine Enthusiast, 92 points;