Description
A riper style than usual with inviting peachy fruit on the nose and an intense, full-flavoured palate with some classic green pepper notes and a satisfying, pithy finish.
From 25 year-old-vines growing in sandy soils on clay subsoil. Grapes are harvested at optimum maturity after careful analysis and tasting, and are then gently pressed. 20-25% will be macerated on the skins, depending on the characteristics of the vintage. A cool fermentation is slow at 18°C for three weeks in stainless steel vats. Wines are matured on their fine lees until bottling in the spring.
