We provide traditional manual culture work and care to the vine from november to July: cordon de royat pruning, ploughing, debudding for yield control, shot knitting and only when necessary spraying against the vine diseases.
The time and care we give to the vine is key to wine quality.
First steps include a few days of pre-fermentation cold maceration, followed by about 10 days of alcoholic fermentation in stainless steel tank, skin crushing, ageing partly in oak barrels.
Then comes natural malolactic fermentation at cellar temperature (13 to 14° C).
After 12 months of ageing, the wine is pumped back to one tank for more ageing (6 months) before bottling.
Fruity and fleshy with an enjoyable promise of red fruits and spices in the background.
A pretty ruby color, wood fruit notes and a tannic structure able to enhance flesh and complexity give our "Old Vines" cuvée a stylish expression in 2013.
Thanks to sunny september, 2013 shows aromatic roundness together with a nervy side that are welcome.
5 years - depends on shipping and storage conditions
8 years - depends on shipping and storage conditions
Summer 2013 was wet and the threat of usual diseases was constant all over the vineyards. Oidium and rot caused some loss in quantity but we managed to save our crop until september when sunshine came back.
We decided to take the most of this indian summer conditions and wait for the end of september to start the harvest.
This choice was rewarding with ripe, fresh and fruity berries !