Vinification begins with fermentation in tanks (12 days of maceration) at 26 to 32°C during which time the cap is punched and the must pumped over twice daily in order to extract a maximum of colour and tannins from the skin grape. Once the malolactic fermentation is achieved, the wine is matured for 6 to 8 months in oak barrels from the Center of France (Tronçais, Bertranges & Limousin forests) (1/3 of which are replaced yearly).
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