Colour: it is an intense, almost haematic, ruby-red wine, which is characterised by density and firmness and its shades verge towards the ones of the black, and from time to time purple, skin of aubergines. It is clean and full-bodied, showing its essences through a curdled and thick glyceric mass which drips from the glass.
As for the smell, it seems like being surrounded by floral scents such as the cyclamen, the violets and the elder, followed by sensations that recall grapes, currant, blackberries and plum jam. Everything is clean and whole and no improper smells invade the oral cavity which finally savours a smoke-grey vignola cherry scent as an aftertaste too.
The taste in the mouth is a "sheer bliss" recalling cherries, blackberries, currants even though the morainic strawberry stands out among them for its final silky softness taste. It has a strong balance (sweet, salty, bitter and sour) as well as its fruit wholeness that does not show any mouth-nose sensation that might be unrelated to grapes. It is amazing to notice that after fifteen months into the French oak (barriques), the wood scent could be only slightly perceived.
moraine, very loose and stony + clay.
180 m. above sea level
35,0 g / Iitre
volatile: 0.65 g / l volatile total: 6.00 g / l
total: 80 mg / l free: 25 mg / l
Maceration on the skins for 30 days; drawn off, is then passed to the refinement in barrels of 20 hl of wood for 6-8 months. Bottle: 6 months to rest.