Hand picked from younger vines on the granitic slope but still at low yields of 30 hcl/hct. After settling in a vat, the must ferments directly in barrels of 228ltr for about three weeks. The malolactic fermentation is carried out immediately after. Then the aging continues for 11 to 12 months in barrels on fine lees with regular stirring. The bottling takes place after a very light filtration. Only 1800 bottles made in 2015.
“The palate sits tightly together, has a lucid stretch of spiced fruits, with a gain in queezy, supple fat before the close. The nose is stylish, the palate drinks more neatly than most 2015s. Perfect to accompany seafood, foie gras, fine cold meats” – Distributors notes