Vine Age20 Years
Soil Type9 acres of Limestone, Marl and Clay
Sizes Available750 mL
US Allocation500 Cases
Food PairingGreat on its own or with spicier dishes.
Press90 Points Vinous
Vinification12 to 20 hours of maceration before pressing in order to obtain color. Pneumatic pressing. Static racking of the must. Electronic thermo-regulated fermentation (16- 20°) in stainless steel tanks for a period of 3 weeks. No malolactic fermentation. Maturation on fine lees.
Tasting NotesA pretty bouquet of watermelon and light raspberry with notes of a sea shell mineral quality to the light red berry fruit on the palate.