A carefully allocated wine from a very famous column.
Terroir, production method and maturation: The grapes are collected by hand in 2000 from a densely planted plot of 1.68 hectares. The bunches are sorted and pressed whole. The juice is allowed to settle for a day, after which the wine is decanted by gravity into 300-600 liter barrels. After alcoholic fermentation, the wine undergoes malolactic fermentation and matures in barrels for 12 months.
Use: With a variety of seafood.
Description: The scent has ripe stone fruit and smokiness. The dry taste is very acidic, intense and a little broad with lees maturation. Long aftertaste.