Tour D Auron Merlot 2006
Label from same winery, but another wine
The grapes are sorted upon reception at the winery, and after passing through the crusher/destemmer, are placed in stainless steel and epoxy resin lined tanks. Prior to fermentation, 20% of the juice in each vat is drawn off to increase the ratio of skin to juice and give the wine more concentration. Fermentation occurs naturally due to the ambient yeast population in the winery and on the grape skins. A long 3 week maceration follows, and then the wine is matured for 18 months. Fining is with egg whites and the wine is racked clear necessitating only a light filtration.
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