From Lieu-dit ‘En Bottiere’ – piemonte soil with slight clay. South exposure, 180 meter altitude with less than 5% slope. 50 year old vines.
Manual selection of the best grapes, then vatting of the entire bunches for a typical Beaujolais semi-carbonic maceration which lasts 10 to 12 days with two pumping over operations per day.
Ageing lasts 3-4 months on fine lees in old oak casks to enhance micro-oxygenation. In the end a light filtration is carried our to remoce the largest particles.
The wine is estate bottled.
Very nice ruby colour, subtle peony, violet and cinnamon aromas. Full bodied, with a nice and fruit attack. The wine will reach its best potential spending a few years in the cellar.