"Harvesting by hand. Vatting period of about 20 days, in concrete vats, with maceration of the entire harvest and frequent punching down. Aged on lees in stainless steel vats for 18 months."
"Elegant and powerful wine with supple tannins. Slight woody notes. Aromas of cooked fruit, jam, subtle aromas of black pepper."
"Drink now, and keep for up to 7 years. Serve at 19°C."
"Red meat, red meat in sauce, beef bourguignon, bull stew, goat cheese."
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