Matière à discussion Domaine du Nival

A cuvée marked by delicacy and excellent balance.

The decision to work a third of the grapes with carbonic maceration certainly plays a role, while the rest of the harvest for this cuvée underwent a 36-hour cold maceration after foot crushing. This maceration, along with aging on the lees in neutral barrels, gives the wine a lovely texture and nice bitterness that lengthens the finish. In this vintage, a slightly higher presence of lees in the bottle adds even more volume to the wine.