Sacré Coeur 2021

Winemaking :
Double sorting of the crop : first in the vineyard and second at the winery.
Filling of the vats by gravity without crushing.
Punching of the caps every 3 hours until 1070 of density, every 8 hours until 1040, then one
pumping over a day till the end of the alcoholic fermentation and maceration.
Temperature during alcoholic fermentations : 27/29° C.
Vatting period : 26 days.
Malolactic fermentation in barrels finished in December 2018.
Ageing :
Cooper : Darnajou : 100 %, 1/3 of new barrels among them.
Maturing on lees during 6 months, stirring of the merlot lees.