A plot of La Mission held in monopoly. The oldest vines were planted in 1961 and the youngest in 1997.
To ensure quality, the grapes are hand-picked. The harvest is then sorted and pressed whole. After pressing, the juice is settled for 12 to 24 hours at a controlled temperature. Alcoholic and malolactic fermentation take place in oak barrels. After fermentation, 100% of the wine is matured in oak barrels (no new barrels) for 15 months, followed by 2 months in stainless steel vats.
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