Sustainable viticulture. Mechanical harvesting. Total destemming, Temperature-controlled fermentation in stainless steel vats, Frequent pigeage (punching down the cap), Use of indigenous yeast, Macération pré fermentaire à froid. Ageing in oak barrel used for two previous vintages, Ageing in stainless steel vats, Blending.
Garnet red colour, deep, cherry-red highlights.
Expressive, morello cherry aromas, fruit jam aromas, red fruit aromas, vanilla aromas.
Full-bodied, spice hints, silky tannin, velvety tannin, round, good intensity, long length.
Delicatessen meats, Red meats, Poultry, Boar stew, Roast squab
16° - 18°
From 2019 to 2024
No allergen detected