Maison Bruno Andreu
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描述
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描述
- Mediterranean climate – vineyard with a Southern exposure standing against the 1st Cévennes’s foothills.
- Villafranchian soil – 40+ years old vineyard, low yield (25hl/ha), spur pruning
- Hand picking in small cases at a full maturity on the 2nd of October 2016 at 5 AM to preserve fruits aroma.
- Classic Wine Making Process: Fermentation, pumping-over (pigeage) for 1h30 long to get a dense & slow extraction during the fermentation process for about 5 days at a controlled temperature of 23° C. Maceration time (for about 20 days), 4 daily rack & return process (délestage) on 100 L vat which breaks the “Chapeau de marc” (hard part made of grape skins on top of the vat) & extract the best essence on the last 6 days.
- 12 month ageing in French new barrel from Radoux company (very fine grain, medium heating, to be ullaged monthly).
- Bottling with no filtration in order to preserve aromas (sediment can show, not harmful!).
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