The reds display a bright ruby-red colour and reveal aromas of black fruit and spices above silky tannins. 2011 wines are well-balanced.
- 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 but should never be detrimental to the finesse and typical character of the wine.
Ageing - Type: in barrels (20% in new oak)
Length: 14 to 18 months
Origin of the wood: French oak forests
Weathering of the wood: Joseph Drouhin insists on total control of the weathering for a period of 3 years, one of the contributing elements to the elegance of the wine.
Temperature: 16°C (61-62°F).
Cellaring: 5 to 25 years.