Sustainable viticulture. Traditional hand picking. Whole grapes, Partial carbonic maceration, Use of indigenous yeast, Malolactic fermentation, Cuves en ciment brut. Ageing in old foudre (large oak vat), Ageing in oak barrel used for two previous vintages, Blending, Light filtering, Ageing on the lees.
Red colour, deep, ruby red highlights.
Fruity, rich, generous blackcurrant aromas, slight burlat cherries aromas, generous red fruit aromas, subtle spice aromas, subtle liquorice aromas, subtile milk caramel aromas.
Fine, rich, silky, subtle violet overtones, slight blackcurrant hints, slight spice hints, elegant tannin, soft tannin, silky tannin, round, slightly mineral, structured body, good intensity, good length.
Wine and food pairing
Hot starters, Delicatessen meats, Flank steak with shallot, Venison, Cheeses
15° - 17°
From 2016 to 2020