Description

Cabernet Franc, Cabernet Sauvignon and Carmènére are vinified together for this top cuvée from Le Mortelle. After careful manual harvesting, the grapes are selected again before destemming and gentle pressing. The must is then filled with the aid of gravity into conical stainless steel tanks in which alcoholic fermentation takes place at a controlled temperature of 28°C, as well as maceration for 20 days. After subtraction from the skins, the wine is transferred to French oak barriques where malolactic fermentation is completed by the end of the year. The Poggio is then expanded every 16 months in the same barriques. After bottling, the wine matures for another 10 months in bottles before being sold