![]() Malolactic fermentation: carried out in French oak casksĪging: for about 12 months in French oak casks of Allier, Tronçais and Nevers and then 18 months in the bottle. Vinification system and alcoholic fermentation: steeping for about 15-18 days in stainless steel at a controlled temperature with regular mixing Soil: medium consistency, fairly sandy, shallow soil containing highly porous and permeable skeletal deriving from the weathering of marine sandstone of the mother rock Grapes: Merlot 70%, Cabernet Sauvignon 20%, Cabernet Franc 10% Opulent and elegant in the mouth, rich in silky tannins, well integrated in the taste, inspiring a rich and persistent finish on the palate.” Tasting notes: A deep, glowing dark red, with refined and evolved aromas recalling sticky blackberry, tobacco, spices, liquorice and chocolate.
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