Appellation
Montagne Saint-Emilion
Vinification
Traditional, in thermoregulated
steel vats with a micro-
oxygenation process
Production
15 000
bottles on average
Maturing
Three months in oak casks
Bottling
On the estate
Serving temperature
16
à 18 °C
Ageing potential
1
to 5 years
Specially produced as a
young wine. Can be enjoyed
immediately; full potential
after one year
DAYLIS
