Old Vines 2020

Manual harvest in openwork crates, sorting in the vineyard and cellar before vatting by conveyor belt. Total destemming. Fermentation in thermoregulated stainless steel vats at a temperature between 18 and 24 degrees. Base of vat before starting alcoholic fermentation. End of fermentation at a temperature of 24 degrees for more elegance of the wines. Maceration of 14 to 25 days. Half aged in stainless steel vats and half in conical wooden vats on fine lees without SO2 for 8 months in order to preserve the fruit of the wine. Tasting comments: Color: ruby red with purple reflections. Nose: fresh red fruits. Mouth: the palate is structured and ample with red fruits (cherry, blueberry) with a mineral finish. Wine pairing: red meats and all everyday dishes. Custody: 7 to 10 years. Grape variety: Cabernet Franc