Produced with a mix of merlot, cabernet sauvignon and malbec, this wine has been matured in American oak barrels, which give it nutty taste and a musky wooded aroma. Our aim being to obtain a wine out of the ordinary, we wait until the very last moment to carry out the harvest.
After they have been picked, the grapes are separated from the stems, eliminating any remnants of vegetation. After 15 days of fermentation at 30°C, we await the second so-called “malolactic” fermentation, either tranferring the wine into another vat, or into barrels where it will remain for a minimum of 6 months. This second fermentation, the existence of which was not even suspected in the time of my grandfather, puts to work bacteria which transform the hard and astringent malic acid into lactic acid, which is softer and smoother.
The idea is that all the constituents of the wine – alcohol, acidity, fruit – should be in harmony, the wine becoming more palatable, with a hint of spice and delicate flavour of grilled almonds.
2012* - 2013 - 2014 (Bottles of 75 cl)
*available in magnum
BAG IN BOX OF 5 OR 10 LITERS
DRY WHITE WINE, RED OR ROSE
Should be served at room temperature. Best opened one hour beforehand.
Between 3 and 5 years.
With strong cheese, richly flavoured roasts and red meats. Avoid Boeuf Wellington. The pastry dulls the palate.