Additional information
Winemaking process | Skin maceration for 3-4 hours and pressing. Alcoholic fermentation at 13 °C. Aged for 12 months, 50% in underground vats and 50% in fine-grain acacia and white mulberry barrels. |
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Cru classé | Oui |
Grape varieties | Tibouren (majoritaire) – Syrah – Grenache |
Ground | Sols Argilo-gréseux |
Yield | 25 hectolitres/hectare |
Format | 75cl |
Degrés | 12,5% |
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