Selected blocks are harvested by hand when sugar reached 25°B. After crushing and destalking, the pulp is pumped directly into rotor tanks, where skin contact is given through cold soaking for 24 hours. Pulp is inoculated with active dry yeast and fermentation took place at about 24 to 27 degreesC. Colour and flavour were extracted from the skins through rotation of tanks during fermentation. After natural malolactic fermentation wine then matures on medium toasted French oak staves. The Cabernet and Cinsaut is made separately and blended just before bottling.
TYPE OF SOIL: Alluvial
No medals awarded.