The grapes used in the "La Landonne" cuvée are harvested manually, 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. After devatting and pressing, the malolactic fermentation
takes place in oak barrels.
Tasting notes: To the eye, the very intense color is strongly marked by
purple reflections. The complex and deep nose develops predominantly fruity
aromas, supported by notes of liquorice and roasting. Endowed with a dense and
silky tannic structure, this wine, fleshy and full, offers an ample and generous
mouth. Its finish, of great persistence, suggests a very high aging
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