All vineyard lots were hand-harvested and fermented separately in a mix of small, open- and closed-top fermentors. Lots were inoculated with yeast after a three- to four-day cold soak to develop color and flavors. During fermentation, the open top fermentors were punched down two times daily, and the closed-tops were pumped over at the same frequency. Pressing occurred at dryness. Wine was settled in tank for two days prior to going to barrel for aging. The wine was aged for 9 months in 100% French oak, with 25% new cooperage, including François Frères, Dargaud et Jaegle, Remond, Sirugue, Demptos, and Treuil.
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