VinificationThe grapes used in the "Le Clos" vintage are harvested
manually at optimum maturity. The vinifications are carried out in the
traditional way in open concrete vats after two 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.
TastingThe wine is deep, ruby in colour with garnet reflections. The nose
develops aromas of stewed black fruits (blackcurrant, blackberries) and presents
with evolution, light notes of leather and venison. In the mouth, the wine
reveals, in a perfect balance, a lot of delicacy, fullness and smoothness. The
finish ends with notes of very ripe black cherries.
Sign up to EEC News
Keep abreast of the latest happenings in the world of wine