in the cellar : Fermentation occurred in small open fermentation tanks with a capacity of 1 - 10 tons. Manual punch down every 3 hours for 8 days was followed by extended skin contact for 5 days. Malolactic fermentation followed in barrel over a two week period. The wine was aged for 32 months in 225 liter new French cooperage of which 30% was Sylvain, 28% Vicard and the remainder Radoux, Boutes and Damy, producing an exclusive vintage of only 36 barrels.
Bottling Date: February 2011