Giulia

2019

Vinification

The grapes for the Giulia, the estate’s flagship wine, are meticulously hand selected and placed into small cases. They are then selected a second time on sorting tables before being de-stemmed and lightly pressed.

Fermentation occurs in small new Allier French oak barrels with whole cluster fermentations to preserve freshness and aromatic complexity, while also extracting colour and roundness. The period of skin contact lasts 3 weeks, during which our soft extraction techniques help develop both structure and supple tannins. Malolactic fermentation takes place in new French oak barrels to enhance the wine’s finesse and elegance.

The blend is aged for 24 months and then a further six months in bottle before release. This process creates a wine with intensity and complexity, plus an enormous ability to evolve.

Tasting notes

Aromatic notes of black fruits, bell pepper, leather and tobacco, layered with subtle vanilla spice.
The palate is structured, clearly showing the influence of Cabernet Sauvignon, with a juicy texture and bright freshness. Grainy, ripe tannins provide shape and length.