From 29th September to 03th October.
The harvest were made with greatweather conditions : chilly mornings and sunny afternoons.
After a cool summer, a beautiful « indian summer » gave very ripe grapes.
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.