VINIFICATION
Grapes hand picked and selected in the coolness of morning before crushing. Fermentaion in small stainless steel cuves with regular pigeage for gentle extraction. Partial un-innoculated fermentation before pressing directly in French oak tight grained Hogsheads for malo-lactic fermentation. After racking, the wine was matured in 70% new Alliers Hogshead for 11 months before bottling.
TASTING NOTES
Deep opaque ruby colour with a garnet rim. Exhuberent floral and musky nose with hints of violets, cherries and baking spice. The palate is youthfull with bright acidity, juicy red fruit flavours and silky, supple tannins giving the wine a good lenght.
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