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 2years 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.