Wine making

Sustainable viticulture. Whole grapes, Total carbonic maceration, Use of indigenous yeast, Malolactic fermentation. Ageing in old foudre (large oak vat), Ageing in muid (large wooden vat) used for two previous vintages, Light filtering, Traditional corks.

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Appareance

Crimson colour, intense, ruby red highlights.

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Nose

Rich, rose aromas, generous cherry aromas, strawberry aromas, raspberry aromas, slight spice aromas.

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Palate

Gourmande, rich, satiny, cherry hints, fruit jam hints, redcurrant hints, fine tannin, soft tannin, fresh tannin, round, slightly mineral, structured body, good intensity, good length.

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Wine and food pairing

Delicatessen meats, Grilled red meats, Rib of beef, Game, Cheeses

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Serving temperature

14° - 18°

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Aging potential

From 2017 to 2025

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