The grapes used in the "Sainte-Epine" cuvée are harvested
manually and at optimum maturity. The vinifications are carried out in the
traditional way in open concrete vats after three days of cold pre-fermentation
maceration. Fermentation continues at a controlled temperature of 28 to 30 ° C.
Pigeages and pumping over are carried out daily for ten days. The total duration
of vatting can reach twenty days.
The dark ruby colour is nuanced with purple reflections. The nose
develops aromas of black fruits and spices, embellished with some mineral and
finely woody notes. Endowed with a good concentration and a purity of good
quality, the wine reveals throughout its tasting a sequence of complex aromas of
different expression but of equal intensity.