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A 20-acre single vineyard planted primarily in clay soil with deeper calcareous layers on a gentle slope enjoying a southern exposure. High-density plantings of 3,800 vines per acre, with vines ranging 13 to 16 years in age, trellised using the guyot system.
| Wine maker notes |
| A portion of the grapes is picked in late Septemberand left to dry in sheltered, but airy, locales on the estate. The remaining grapes are left on the vines, to "over-ripen,” and then picked in the first couple of weeks in October. The two harvests are fermented separately, then blended for fining in French Allier oak barriques for at least 12 months. After bottling, a further brief period of fining ensues before release |
| Technical notes |
| 14.5% abv |
| Food pairing |
| Outstanding with red meats and game, mature cheeses and hearty risottos |
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