Aroma
This red Sancerre boasts an intense, elegant nose that is redolent of red elegant nose that is redolent of red fruit (raspberry, strawberry).
Maturation
70% of the wine is aged in 500-L and 228-L barrels for 12 months while the rest is aged in conical wooden vats (approximately 10% new oak). Malolactic fermentation occurs naturally in the spring.
Appearance
Dark in colour.
Palate
Rich on the palate with the support of well-integrated tannins.
Vinification
The grapes are handpicked and collected in 25-kg crates. No sulphites are used during vinification. The grapes are completely destemmed before undergoing cold pre-fermentation maceration. Maceration lasts 3 weeks with very little intervention. The press and free-run juices are blended before being aged.
Cellaring Potential
Best cellared for 2 to 3 years before opening.