When the grapes arrive in the fermenting room, they are carefully tipped into the destemmer.
Little by little, they fill the vat with their black mass, ready for cold skin maceration. Roughly three days later, the musts turn a beautiful garnet-red colour. It is then time to release the juice into the fermentation vat. The moment has arrived to create our Saignée.
In boots and overalls, the winemaker climbs into the top of the vat. Armed with a wine rake, he outlines a Y-shaped trench, the Saignée, to divide the marcs into three parts: this allows the juice to escape more freely, running through the open door of the vat. A special nectar is then collected, the famous free-run juice, with its inimitable aromas and limited quantity.
The robe’s beautiful red currant colour reflects its rich palette of flavours. The nose reveals delicious notes of wild strawberry and raspberry. On the palate, stunning freshness and a delicat bouquet of small red fruits rival a superb and long finish on the floral aromas of violets
@HK$688 / bottle