Ch. Gravelier (0.75 L)

The harvest is vinified in stainless steel and fiberglass vats. The fermentation lasts 20 days at a temperature of around 28°C. The wine is then separated from any solids. After a series of racking throughout the year, the remaining particles are removed. The wine then undergoes a light fining and just before bottling, is filtered to avoid any impurities when in bottle. The wine is usually bottled 2 years after the harvest, and continues to improve in quality for 6-7 years continues to improve in quality.The vinification method along with good yields produces a wine with a round, fruity structure with notes of toast and red fruit.