The colours are very pretty, often deep. The bouquet is also intense with notes of ripe red fruits.
Overall the wines show a nice tannic structure.
- Maceration and vinification take 2 to 3 weeks.
- Indigenous yeasts.
- Maceration and fermentation temperatures under total control.
Joseph Drouhin seeks total control of the process of extraction; extraction gives colour and substance to a wine but should never be detrimental to its finesse and typical character.
Stainless-steel vats (7 to 8 months).
One to two-year-old barrels for the wines of higher origin.
Throughout the ageing process, blending decisions are taken according to the style of the different wines. As with every other Joseph Drouhin wine, absolute priority is given to the characteristics of each vintage and we are permanently searching for refinement, balance and pleasure.
Serving temperature: 15/16°C (59-61°F)
Cellaring: from now to 3 years