Soil: chalky and stony

Bottle: white tradition Bordelaise 0,50 l

Vinification:

• fermentation in oak
• ageing in oak barrels for 12 months

Analysis:

• alcohol content: +/- 13% Vol.
• total acidity: 4
• residual sugar: 130 g/l
• volatile acidity: 1,20
• malolactic fermentation: undone
• free SO2 content: +/- 25 mg/l

Potential ageing: 10/20 years

Tasting comments:

Very nice aromatic complexity in which one can discern fruit, vanilla and overriped notes.
Taste develops an astonishing richness and a hearty structure in which you will find again the above-mentioned aromas.

Coup de Cœur *** - Guide Hachette 1996
Gold Medal – Paris 1997