From 21th September to 07th October.
Great conditions for harvesting !
A nice end of spring and a dry summer made a beautiful and homogeneous maturation of the grapes.
This is a mark of a great vintage.
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.