Grapes
100% Cabernet SauvignonTerroir
Clay-limestoneProduction surface area
1 hectarePlanting concentration
3,300 to 4,000 vines / hectareYield
30 hectolitres / hectareHarvest
Manual in small crates. First grape assessment on vine. Harvest kept in a cold room. Bunches are destemmed and grapes are selected on a sorting table. Harvest date, 10th October 2018.Vinification
In thermo-regulated stainless steel vats. Cold pre-fermentation maceration, then yeasting by co-inoculation to start alcoholic fermentation. Temperature-controlled vatting for 21 to 28 days.
Reviews
There are no reviews yet.