Perfumed nose of fresh red fruits on a vanilla and mocha background, smooth, opulent and elegant on the palate.
The grapes were destemmed and pressed. Fermentation took place in specially designed vinification tanks that allow a long and constant maceration on the skins, where the cap is kept constantly submerged. The wine was then racked off into five hectolitre Allier tonneaux, where it was aged for a further 18 months. The wine was then refined in bottle for a further six months prior to release.
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