Region
Bordeaux
Terroir
Clay-limestone with a few veins of sandy-loam
Grape Varietal
Merlot, Cabernet Sauvignon, Cabernet Franc, Malbec
Vinification
Grapes picked at low temperature. The temperature was gradually increased to attain 28°C by the end of fermentation which is necessary for the extraction of the anthocyanins. Traditional vilification in stainless-steel vat. 12 months’ ageing in vat and French oak barrel.
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