Xavier’s vines grow on a fine gravel soil over a deep limestone subsoil. The gravity-fed winery is designed for the gentlest processing of the hand-harvested grapes. Fermentation takes place in small, thermo-regulated vats and lasts 20 to 30 days depending on the variety. Malolactic fermentation is in cement vats before the wine is transferred to French oak barrels (20% new) for twelve months. 50% Cabernet Sauvignon and 50% Merlot
Plush, ripe bramble fruit with a fine mineral structure and well-judged tannins with a very drinkable soft, long finish. Young but already very approachable.
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