The New Black Wine
The name originates from Middle Ages when the winegrowers of the Lot produced Vin Noir or Black Wine by heating part of the grapes. This wine was favored by the English Royal Courts. As a revival of this medieval practice, Jean-Luc Baldès brings back the splendor of this long-forgotten taste by using a prune oven to gently heat the must—a winemaking process which has not been used for centuries.
The terroir chosen for this selection comes from the 3rd terrace of the estate, characterized by clay-silica and clay-limestone soils.
Respect for the environment is at the heart of the approach adopted for the cultivation of the vines, with particular attention paid to the preservation of the soil. The grapes are harvested by hand in whole bunches, then sorted and gently placed on drying racks. Once dried, the grapes are candied by heating them in a prune oven for one night. The grapes and musts obtained are then carefully vinified and aged in new oak barrels for 18 months.
Eye, bouquet, palate