High density of planting (8 500 feet/ha). The soils are plowed and the vines are nourished by the previous year's cuttings, by organic compost and by powdered limestone (to neutralize the soil's acidity).
Human intervention comes into play several times during each season for de-budding, trellising, leaf-thinning...

Vinification

We harvest all grapes by hand before carefully sorting them in the cellar.
Maceration in whole bunch in cement tanks with temperature control.
Partial destemming (80 %), then maceration- at low temperature 5 days long.
Slow maceration-fermentation 10 days long with indigenous yeast, in cement tanks.
Pneumatic pressing.
Ageing of 11 months in cement tanks with rackings.
After a light filtration, bottling by ourselves.

Tasting

Intense dark red colour.
Complex aromas with empyreumatic flavours, spicy and roasted touch.
Supple tannins which are more present in mid-mouth.
Full-bodied, rich and harmonious wine.

Service

Temperature : 16°C
Accompaniment : Spicy pork, red meat
Conservation : 5-6 years

Technical data for Les Millerands