The Syrah and Viogna vintages mainly consist of wines vinified in stainless steel vats. Excellent temperature control (grape harvesting at night, cooling all the harvest, vats with climatized walls...) and rigorous protection against oxidation after the harvest until the wine is bottled (replacement of atmospheric air that might enter into contact with the wine with inert gas) are the two main elements in the winemaking process of these vintages. This means we can produce wines that are fresh, highly aromatic and drinkable. To do it, we have state-of-the-art equipment with the latest techniques.
With a deep purple colour, this wine gives off intensive fragrances of blackcurrant and blackberry mixed with white truffle. A slight touch of spice announces a sound, round and well-balanced mouth. This prestige wine is only made in seven barrels and - more to the point - only 2,100 bottles!detailed sheet
It took us almost 10 years of testing to find the right coopers and the type of oak adapted to our wines.
The casks made from wood from the forests in the Vosges, Hungary and the Caucasus provide remarkable freshness and tension, while the oak casks from wood grown in the forests of the French region of Allier, particularly the fine-grained ones, provide roundness and freshness too. It is a combination of these two great families that makes up our barrel stock.
Furthermore, new barrels only represent about 20% of our stock. The rest are barrels used between one and five times. The wines are bottled after spending between 6-18 months in the barrel.
Each barrel is tasted, noted and then allocated to a vintage.