Maceration on skins for 52 hours Slow, gentle pressing using gravity-flow techniques. Vinification in temperature-controlled stainless steel vats and a period in the barrel for a certain volume of reserve wines. Average two-year maturing period in the bottle. Disgorged by hand and laid down for at least three months before sale Dosage: 1 g/litre almon-pink in colour with a fine, lingering bead Nose: Intense with notes of fruit (ripe and from the forest floor) Palate: The initial impact is wonderfully fresh and vinous, followed by great finesse.

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