The approach here is manual harvesting, sorting at the cuvérie, 4 to 5 days of cool but not cold soaking, natural yeasts and a relatively long 3 week fermentation. Typically, the new wine is settled for 24 hours and transferred to cask, of which 30 to 50% is new. After 12 to 15 months of élevage with no racking, the wines are racked, assembled and bottled without fining or filtration. An extract of dark berry fruit with hints of cassis and earth merge into nicely rich and round middle weight flavours.
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