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.

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Appareance

Cherry-red colour, dense, garnet red highlights.

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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.

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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.

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Wine and food pairing

Rib of beef, White meats, Venison

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Serving temperature

16° - 18°

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Aging potential

From 2019 to 2031

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Allergens

No allergen detected

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