Fermented dry in open fermentation tanks. After 10 days, the wine was pressed and underwent malo-lactic fermentation in new heavy toasted Allier barrels. Matured for 15 months in barrique and allowed over 3 years bottle maturation before release.
TASTING NOTES
Typical light ruby, onion skin in appearance. The nose has lifted red fruit, cranberry and wild strawberry with hints of wild mushrooms and a distinct perfumed muskiness. The palate is medium bodied offering perfectly ripe Pinot fruit flavours of red fruit, baking spice and a hint of savoury earthiness. The velvety tannins are well structured giving balance and length to the palate.
