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 14 to 25 days. Half of the wine is aged in stainless steel vats and truncated conical wooden vats on fine lees without SO2 for 8 months in order to preserve the wine's fruit.
Robe : ruby red with purple tints.
Nose : fresh, red fruits with small berries.
Mouth : the palate is structured and ample with black fruits (blackberries, blackcurrants) with a mineral finish.
Food and wine pairing : red meats and all everyday dishes.
L'abus d’alcool est dangereux pour la santé. A consommer avec modération.
La vente d'alcool est interdite aux mineurs.