field-sorted, hand-harvested and then hand-sorted at the winery
old soaked for five days in open-top, temperature-controlled fermenters. We let the prevailing yeasts start the fermentation. Two daily punch-downs during fermentation kept the caps immersed and extracted superb flavor and structure. After thirty-three days on their skins we gently pressed into French oak barriques where the lots completed ML fermentation over the winter. Twenty-two months maturation in barrel with two rackings and one egg white fining.
100% French, 50% new, three-year air-dried, medium-toast with toasted heads and handcrafted by Boutes, Francois Frères and Nadalié.