ystem). Cold maceration before fermentation (6°C); Very little crushing. Fermenttion during 8 days and maceration during 4 weeks depending on the vintages, for the fruit’s fixation.

AGEING: In two-year oak barrels during one year

ANNUAL PRODUCTION :  45 000 bottles
 

TASTING NOTES: Elegant and supple wine with a good cabernet sauvignon fruit intertwined with spicy notes and mellow and slightly woody tannins. The 2001 has a wonderful nose of moist earth and mushrooms with a hint of spice. The fruit ismellow and the tannins showing potential for a few more years but are well balanced now. To drink over red meats, little game and cheeses