2020 Amphora Maris

This amphora remains at a depth of 30 meters, in the dark and at an average temperature of 11°C for 9 months, developing a more mature character than it would obtain in the usual solid ground ageing, and getting a slight mineral and earthy note typical of the terracotta ageing. The sea seems to accelerate the evolution of the Petit Verdot, which acquires complexity, while maintaining its longevity. The wine is perceived more rounded than its counterpart on the dry land and still shows itself with all its fruity notes, of small red and dark berries, the spices and the balsamic nuances typical of the Petit Verdot.


Grapes: 100% Petit Verdot.
Yield: 4 tonnes/hectare.
Fermentation: with indigenous yeasts in a small stainless-steel tank for around 7 days.
Malolactic: in French oak barrels.
Maturation: 10 months in old French barrels.
Alcohol level: 14,5% vol.
Production: 600 amphorae.


Robert Parker Award