Situated in Corgoloin, this robust graft on old Riparia, is 65-70 year old and found on gentle slopes of red-orange clay.
After harvesting by hand, the grapes are put into big, wooden cone shaped, vats. They then undergo a week long cold maceration with the fermentation starting naturally. The wine is taken out of vat after some 3 weeks, the exact timing determined by tastings. After having been pressed, the wine is put into oak barrel for a maturation period of around 24 months. The oak barrels have been used 1 to 4 times previously. After maturation the wine is bottled by gravity without being fined or filtered.
This wine, with its black fruit character, needs time to evolve and express itself. It is concentrated, full-bodied and complex with flavours of black fruit.
10 to 12 years (stored in the right temperature and humidity conditions).