Concept of this cuvée
The aim of this cuvée was to put forward the power of the aromas and the great length on the palate. Due to the finesse of its tannins, this wine will be enjoyed as soon as it comes out, but it will also further improve with 3 to 5 years of cellaring and can be kept to age for 10 years or more. The structure and power of this wine makes it an ideal pairing with game, meat stews, or barbecued meats. It will also match vegetarian dishes beautifully, such as black truffle risotto or red peste linguini.
After a pre-fermentation cold maceration and a slow alcoholic ermentation in stainless steel tanks in order to develop the fullness of its aromas, this cuvee benefited from a 20% saignee and from a postfermental maceration of two whole weeks, to achieve a full expression of its structure by a slow and progressive extraction of its tannins.
Then, instead of remontage, the more demanding process of delestage was carried out. This technique is renowned for the quality of its tannins extraction.
Malolactic fermentation was entirely carried out during the twenty-four-month period that the wine spent in new French oak barrels.