Tasting Notes
Fruity nose comparable to Clos Genet, but with a touch of extra complexity bringing leather and spices. Mouth more structured, requiring to keep a little, to bring out the tannin still very young.
Technical sheet
Winemaking
After sorting in the vineyard and in the winery, the grapes are de-stemmed and then directly put in tank. Cold pre-fermentation maceration is performed for 5 days. The spontaneous fermentation then starts. The grapes will stay in tank for roughly 3 weeks during alcoholic fermentation. The wine is then put in oak barrels by gravity (50% new oak) for 14 months. No filtration or fining is performed.