Rich and intense pineapple and citrus fruits combine with nutty, spicy nuances complemented by an elegant and creamy flavour.
The grapes were hand harvested at optimum maturity, selected and pneumatically pressed. Fermentation took place on the lees in oak barrels with regular ‘bâtonnage’ or lees stirring. The wines were then matured in the family cellars in French oak barrels of which 20 to 30% were new, for a period of 12 months. The use of oak is carefully monitored to ensure it does not detract from the nuances of the terroir of the plot of the ‘Vieux Clos du Château de Cìteaux’ from which the grapes hail.
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