GRAPE VARIETIES AND VINIFICATION TECHNIQUE
100% very ripe Petit Verdot grapes.
During vinification both the ‘submerged cap’ technique and that of ‘punching down’ are adopted; the first is aimed principally at extracting the grape’s softer tannins, the second, its strong colour. Submerged cap fermentation extends over 15 days at a temperature which ranges from 26-28°C. This is followed by ‘délestage’ (rack and return) to further soften the tannins and stabilize the colour. After the new wine has been racked, a part of it undergoes malolactic fermentation in stainless steel, another part in wood. Once blended, the new wine spends from 8-12 months ‘in barrique’ and a further 6 in the bottle before leaving the winery.
*Délestage: is a specific fermentation management process for red wine, also known as rack and return. As the English term suggests, part of the fermenting must is drained (racked) from the fermentation tank into a second container and then returned to the original tank from above. The aim of the process is to aerate the fermenting wine and by distributing the grape skins evenly throughout the tank, facilitate the extraction of their tannins and colour compounds.