Training system / Yield
Rammed cordon / 5 tons per hectare (2 tons per acre)
Fermentation and ageing
Fermentation fully temperature controlled and followed by a period of maceration on the skins. Malolactic fermentation in Slavonian oak casks. 12 months period in 60 gallon Allier oak barrels, and further 24 months in fifty hectoliter Slavonian oak casks.
6 month period of bottle ageing.
Suggestions with food
Important entrées, red meat, game, roasts and aged cheese.
64° Fahrenheit (18° Centigrade)
Number of bottles produced