Winemaking

3 years of bottle ageing.Alcoholic and malolactic fermentation take place spontaneously in a combination of oak casks, wooden vats, and stainless-steel tanks. This allows for a complex and nuanced wine with both delicate fruit flavours and a touch of oak spice. The wines are left on their natural lees for nearly a year and undergo gentle bâtonnages, but no filtering or fining. Following the blending and the bottling, the bottles are then taken down into the coolness of the cellars, where the second fermentation and the maturation ‘on laths’ takes place quietly until disgorgement.

Tasting Note

Food Match