Manual harvest in open boxes, sorting in the vineyard and cellar before vatting by conveyor belt. Total destemming. Fermentation in temperature-controlled stainless steel vats at a temperature between 18 and 24 degrees. Bottom of the vat before leaving for alcoholic fermentation. End of fermentation at a temperature of 24 degrees for more elegance of the wines. Maceration for 10 to 12 days, maturing in stainless steel vats on fine lees without SO2 for 4 to 5 months in order to preserve the wine's fruit.
Fining and filtration according to the vintage, sulphiting according to the pH of the wine at bottling.

Robe : garnet with purple tints
Nose : fresh red fruits.
Mouth : fruity and spicy attack, the palate is supple with a mineral and elegant finish.
Food and wine pairing : ideal in spring and summer with cold meats, grilled meats and fresh cheeses.