On arrival in the cellar, the grapes are sorted, crushed and vatted. Fermentation is rather long and the extraction is done by manual punching of the cap. After malolactic fermentation and blending, the wines are aged in vats.
Its composition :
Deep garnet colour with purple tinges.
Nose of red fruits, cherry, hints of kirsch.
Very full-bodied, supple and round.
Expressive, aromas of burlat cherry, red berries, subtle aromas of black pepper, saffron.
Elegant, generous, easy to drink, cherry cherry notes, red fruit notes, saffron notes, ripe tannins, supple, structured body, good intensity, good persistence.
Our suggestion :
Bavette with shallots, Duck breast, Goat’s cheese
Operating temperature :
Between 17° and 19° C
To be consumed between 2020 and 2026