Harvesting and vinification
Harvesting is manual.
Vinification is done in stainless steel temperature controlled vats, long maceration (4 to 5 weeks), with daily pigeage and pump over.
Ageing is 18 to 20 months long, 100% in casks (about 20% new).
"The perfect companion for beef, a shoulder of young lamb in its early years, and of game or strongest meat, after several years in a good cellar.
"Les Vieilles Vignes 2009
“Notes of spring flowers, pen ink, graphite, blackberries and cassis soar from the glass of the inky black-hued 2009 Cornas Vieilles Vignes. This magnificent wine offers thrilling levels of concentration, massive extract and an "