WINEMAKING & VINTAGE NOTES:
Grapes grow on clay and limestone soils of the Saint Hilaire Vineyard. Clay and limestone with gravels soil type. Destemming of the grapes, skin contact maceration at 10°C for three days for aromas and color extraction. Fermentation with selected yeast at 25°C maximum. Skin contact maceration for five days and then pressing. Only the first presses are reincorporated into the wine. After malolactic fermentation the wine will age in oak barrel for five months and then bottled.
TASTING NOTES:
Bright and lovely light garnet-red color. Very elegant with a quintessence of red berries, strawberry, cherry, and soft spices aromas with a hint of vanilla. It’s a medium bodied wine, with ripe tannins and acidity which testify its ageing capability. Develops very delicate aromas and a long lasting finish. Fantastic with roasted meats, poultry dishes, grilled vegetables and a variety of cheeses.