About the wine
100 % Syrah Chavanay sourced from 3 hectares. 1st planted 1981. Soils decomposed granite facing east. Handpicked harvest, sorting of most healthy/well-ripened grapes. Total destemming. Cold maceration pre-ferment followed by alcoholic ferment at 35°C.Ferment must cap-punched 3 times & pumped over once a day. Maceration @ 30°C after fermentation. Malo in barrels. Matured 18 mths in Allier & Nevers barrels (40 % new). Oxygenation every 4 months.
Fresh and strong.