Château de La Dauphine 2010 · 프랑스

Winemaking: Double sorting table before and after destemming, the grapes are gravity-fed into tanks. Homogenization by turbo-pigeage (controlled punching down) twice before fermentation. Moderate pumping over, which is then stopped before the end of fermentation. Fermentation at 26°C for 30 days. Maceration for 35 days. Long and gentle vertical pressing. Partial malolactic fermentation in barrels. Maturing of separate batches in oak for 12 months with 30% of new barrels.