Notes and tasting

The grapes are harvested at night to ensure that the berries are picked at a low temperature and to limit the risk of oxidation. This is followed by slow, gentle direct pressing, reducing contact between the skins and the juice to preserve the freshness and lightness of the fruit. The juice is then kept at a low temperature. 1/3 of the juice ferments in concrete vats, to reveal the pure character of the grapes, and the remaining 2/3 ferments in Austrian oak barrels (500L), favouring micro-oxygenation and the development of texture and complexity. A luminous colour with coppery highlights. Splendid aromatic intensity between complexity and elegance in rich notes of quince, dried apricot, a hint of Madagascan vanilla and discreet spicy notes (nutmeg). The palate offers rich, voluptuous aromas of brioche, grilled almond, and a touch of acacia honey. Good structure and length with silky tannins