Thoroughly sorted for two days.

Then mechanical destemming, the grapes are heated in stainless steel tanks at high temperatures (to raise the skins' temperature to about 30°C) and fermentation begins 5 days later.

Pigeage or remontage twice daily for 16 days.

Fermentation lasted a total of 19 days.

During pressing, the free-run wine and the pressed wine are mixed together.
Separate barrels for the free-run and pressed wines at pressing. Blended and bottled at bottling.
Aged in barrels for 11 months. No wild yeast, no sulfites.

The wine has a pleasant balance between full fruit and tannins, although it is hard on the palate, and the aromas are not as overtly fruity as seen in Merlots around the world

The nose is not too berry, but calm and elegant with a hint of spice.

The coolness from the altitude is also felt through the acidity, making this a wine that can be aged for a long time, and one can look forward to seeing what it will become over the next 5 to 10 years.

690 bottles produced