Wine-Making:
As soon as the grapes are harvested the grape stalks are removed and
the grapes are macerated in small casks at a temperature of 12°C for
72 hours, thereby fully extracting the perfumes and the special features
of the vineyard from which they have been taken.
This is followed by fermentation with gentle maceration at a temperature
of 30-32°C.
The product is racked only when all the sugar has been transformed into
alcohol.
Refinement:
This wine, of great power, begins its refinement in small French oak
casks where it remains for 18 months, then being transferred to traditional
casks for another 9-10 months, until reaching its full and mature elegance.
This is followed by bottling with maturation of a year in bottle before
being offered for sale.
Organolectic Features:
This cru, very much the flagship of the company, is immediately striking
in its brilliant ruby red colour with subtle orange reflections, its
complex and embracing bouquet, where the varietal notes of the wild
rose merge with aromatic hints of sage. Fruity components then emerge
recalling dry blackberries, pressed sour cherry and, to complete the
picture, a subtle presence of spices and suffused hints of wild flowers.
Food and Wine:
A great and noble wine, it goes perfectly with elaborate second courses,
game in general, as well as supremely enhancing the qualities of seasoned
cheeses.
Temperature:
Best served at a temperature of 18-20 °C.
Storage:
This wine should be stored in a horizontal position, in a fresh and
ventilated place and protected from light and vibrations.
