A traditionally styled right bank Bordeaux with full flavours of baked black fruits underpinned by a hint of earthy mushroom and tobacco.
The grapes were separated according to the parcel, the age of the vine and the grape variety. Vinification took place in temperature controlled stainless steel tanks. Maceration lasted for 15 to 30 days, ensuring the desired extraction of colour, flavour and structure. Fermentation took place at controlled temperatures of 15 to 27å¡C before the young wine was pneumatically pressed and transferred to French oak barrels for 18 monthsÛª maturation.
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