The 2017 vintage growing year will be remembered for its April frost damage and very hot and dry climate. This is why the conditions were perfect in terms of plant protection. In September, temperatures dropped appreciably with considerable differences between day and night temperatures. This situation helped especially the polyphenolic profile of the red wine grapes with a medium-long vegetative cycle. 2017 can certainly be remembered as one of the earliest years with healthy and complex grapes.
Colour: Deep ruby red with typical purple hues.
Nose: Wide, vinous with notes of violet, cherry, currant, plum and spices.
Palate: Amazingly fresh, velvety, medium to full body, with pleasant silky acidity softened by ageing in oak and fine texture.
Serving: 16 - 18 °C
Cellaring: 5 - 7 years
PRE-FERMENTATION PROCEDURES: Grape bunches are hand-sorted on a vibrant table and chilled with carbonic snow to avoid oxidation and reduce considerably the use of sulphur. After destemming, berries are hand-sorted on a second vibrant table and finally softly crushed.This process is ?100% screw conveyor free? to handle grapes as gently as possible.
FERMENTATION PROCESS: The must is cooled to preserve its best characters before fermentation in stainless steel vats at controlled temperature. The maceration is medium acting using délestage for over 18 days.
OAK REFINING: The ageing of 14 months is made in medium size oak casks (2500-4000 litres).