Composition: 30% Merlot - 10% Syrah - 10% Malbec - 5% Pinot Noir - 25% Cabernet Sauvignon - 20% Tannat
Harvesting is done by machine and each variety is picked and vinified separately. Once at the winery, the grapes are very carefully destemmed and crushed, before being transferred to stainless steel vats. The grapes are left to macerate for a short while and the lightly colored must is then run off, producing a delicate rosé by the saignée method. The unfermented grape juice is vinified at low temperature (between 15 and 17°C). Once the alcoholic fermentation is complete, the wines are left on their lees at low temperature to maximise the primary fruit aromas. The wines are lightly fined and filtered before bottling.