Les Picasses draw from the limestone a very structured structure offering them a very large capacity of guard of at least 15 years and much more according to the vintage and the conditions of evolution. A partial aging in total in tuns from 30hl to 50hl over a period of 12 to 24 months depending on the vintage will allow the wine to refine its powerful tannins, support of a superb aromatic complexity. Capricious in their youth, Picasses reached their optimum of phenolic maturity reveal over time a fine endive bouquet of black berries with notes of cocoa, licorice and spice coated with its dense and vinous material. The Peuilles and the Picasses are harvested by hand and then scraped in the cellar and stewed in unstroyed grain not more respectful of the bay. The fermentation, associated with the pigeages, is followed at 30 ° C and the maceration is pushed to 25-30 days favoring a strong extraction of the constituent elements of the structure. It is recommended to taste them between 15 and 17 ° C, the game and cheeses typed remaining their favorite food.
Olga Raffault Chinon "Les Picasses" 2009 750ml
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