Producer Terroir It is made up of several major types of terroirs including pebbly clay soils, soils with layers of stones, stony clay terraces, stony silty-sandÉ All these soils provide the vine with a constant water supply and, at night, release the heat stored up by the pebbles during the day. Harvest The grapes are picked at phenolic maturity and are mainly harvested by machine. Vinification After a total destemming, the grapes are vinified in concrete and stainless steel tanks for 3 to 4 weeks. Pumping over operations are carried out each day to gently extract the aromatic components, anthocyanins and tannins. The fermentation temperature is regulated and set at 28¡C. At the end of alcoholic fermentation, the temperature is allowed to rise to 30-33¡C to assist the polymerization of tannins. Maturing 6 months in concrete vats and stainless steel tanks. Tasting Note "Garnet red in color, this wine emits aromas of red fruits such as Morello cherries and spices of licorice and grey pepper. In the mouth, this wine has a great structure with firm and silky tannins"
