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Wine Description
The Story
After fermentation, the wine is aged for 12 to 15 months in French oak barrels (made of split oak staves form the forests of Central France) 50% to 70% of the barrels are new and 50% to 30% are one-year old.
Air slowly penetrates through the pores in the wood and gently oxidizes the wine. The oak contributes to the elegance of its tannins. At the same time, the restricted volume of the barrel facilitates the precipitation of the lees over t...
Wine Information
Weather
The 2010 growing season was marked by dry weather all over the region. Winter to summer was very cold, with temperatures 2-3°C below the normal average. The weather started off mild in April, but May was much cooler. Overall, the weather has remained cool for two consecutive years, with morning frost at the point of harvest on October 18th. The solar weather patterns for the 2010 season are notable and similar those of 2009. The m...
Vintage 2010
Drought and cool temperatures contribute to optimal ripeness
The sum of summer temperatures in 2010 was close to that of summer 2009 (962°C compared to 982°C), but significantly colder than those of 2005, which totaled 1052°C. These cool temperatures had a substantial influence on the balance of our wines, preserving a good level of acidity and an attractive aromatic freshness.
Very little precipitation (only 267 mm) from March to August...
