Wine making
Traditional hand picking into small crates. Use of sorting tables, Fermentation in truncated cone-shaped vats, Frequent pigeage (punching down the cap), Use of indigenous yeast, Traditional vinification, Macération pré fermentaire à froid. Ageing in oak barrel, Traditional corks.
Appareance
Cherry-red colour, dense, garnet red highlights.
Nose
Complex, delicate, rose aromas, mint aromas, florest floor aromas, blackcurrant aromas, stone fruit aromas, black fruit aromas, clove aromas, black pepper aromas, vanilla aromas, mocha aromas, tobacco aromas, toast aromas, cedar aromas, oak aromas, florest floor aromas, leather aromas.
Palate
Complex, rich, full-bodied, dense, rose overtones, black fruit hints, red fruit hints, oak hints, well-defined tannin, smooth tannin, smooth, mineral, powerful body, strong intensity, long length.
Wine and food pairing
Rib of beef, White meats, Venison
Serving temperature
16° - 18°
Aging potential
From 2019 to 2031
Allergens
No allergen detected