Price: $58 per bottle
Fermented in stainless steel open-top fermenters, with indigenous and selected yeasts. Extended maceration for extraction. Punched down up to 4 times per day. Air pulses. Gentle basket pressing and transferred into French and American oak for 10 months maturation. 3 rackings during élevage. No fining.
Platter of cured meat, Brown sugar mustard glazed ham, Wild pheasant in mushroom and wine sauce, Crostini with Ricotta and dark berries jam, Bloomy rind cheeses
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Grapes: Merlot, Cabernet Franc