Training system / Yield
Rammed cordon / 5 tons per hectare (2 tons per acre)
 
Fermentation and ageing
Brief pre-fermentation maceration. The fermentation begins with the inoculation of selected yeasts. The first 18 months of aging take place in 60 gallon Allier oak barrels (during which the malolactic fermentation takes place) and are followed by a further 12 months in bottle.
 
Suggestions with food Important entrées, red meat, game, roasts and aged cheese.
 
Serving temperature 64° Fahrenheit (18° Centigrade)
 
Number of bottles produced 10,000