Scores: JD:94/JS:96/V:92
Grapes harvested manually and split pressing. Temperature controlled alcoholic fermentation. Malolactic Fermentation carried out. Elevated 8 months (3 soutirages). Aeing in bottle for five years minimum (bottles in april 2005 for this cuvee).
Grapes harvested manually and split pressing. Temperature controlled alcoholic fermentation. Malolactic Fermentation carried out. Elevated 8 months (3 soutirages). Aeing in bottle for five years minimum (bottles in april 2005 for this cuvee).
