Manual harvest, leaving the grapes not enough and too ripe. Destemming. Vatting with maceration for about 21 to 24 days at low temperature. Indigenous yeasts. Malolactic fermentation in vats. Maturing in vats for 7 to 9 months. Pre-setting filtration.
Robe : deep and velvety with bluish tints.
Nose : sweet aromas of red and black fruits (cherry, blackberry, blueberry and very ripe blackcurrant).
Mouth : fleshy and fruity, offers a beautiful balance.
Food and wine pairing : to be served with a meal, especially roasted meats or meats in sauce.
L'abus d’alcool est dangereux pour la santé. A consommer avec modération.
La vente d'alcool est interdite aux mineurs.