From 02 to 08 October.
Due to a rainy end of summer and autumn, 2012 was an untipycal and complcated yaer.
The harvest required a precise vigilance and a full-time presence in the vineyard to avoid any error in the picking (heterogenous ripeness).
Winemaking and ageing are done with classic methods. Each identified plot of terroir is vinified separatly to respect each identity.
Cold prefermentary macération. Then alcoholic fermentation in thermo-regulated tanks. Finaly, malolactic fermentation in french oak barrels.
The wine is aged in french oak barrels (30% new), during 12 months.
Bottling at the Château in March/April. Sales come one year after the bottling date.
Perfect with cooked-in-sauce meat or grilled meat( pot au feu, beef stew)
Chocolate cake, mocka cake.