Style
Red
Type

Still

Winemaker

Jean-Pierre Cantelaube

Varieties

Cabernet Franc, Cabernet Sauvignon, Merlot

Viticulture

Harvest: Manual with strict selection in the vineyard

Soil

Gravel mound embedded with lenses of clay, silt and sand where vine roots find moisture and mineral nutrients

Vinification

Fermentation with indigenous yeast in temp-controlled stainless steel cuves with maceration period of approximately three weeks. Wine undergoes malo-lactic fermentation in French oak barrels and remains in wood for 18-month elevage. No more than 20% new oak used. Egg whites are used for fining and wine is bottled without filtration.

Available Sizes (L)

0.750