Cold maceration for about 3 to 5 days, temperature control, soft crushing and pumping over 2 to 3 times a day, total fermentation on skins: 16 to 18 days. Aged 14 to 16 months in French oak barrels, 30 %
to 40 % of which are new.
Domaine Parent 1er Cru “Les Croix Noires”
