All bunches are passed over a sorting table and subjected to intensive quality control. The grapes are gently crushed and moved by gravity into temperature regulated vats. Both alcoholic and malolactic fermentation occur naturally with no inoculation. The post fermentation maceration on skins lasted for 21 days.
100% Petit Verdot
Stainless steel tanks with controlled fermentation temperature
Should be served with roasted dishes, red meat dishes of beef or lamb, and its excellent with cheese, even the strongest ones.