Wine making

Sustainable viticulture. Mechanical harvesting. Temperature-controlled fermentation in stainless steel vats, Use of cultured yeast, Traditional vinification, Remontage. Ageing in stainless steel vats, Traditional corks.

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Appareance

Ruby-red colour, intense.

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Nose

Almond aromas, prune aromas, slight salted-butter caramel aromas.

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Palate

Tangy, cherry hints, cooked fruit hints, prune hints.

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Wine and food pairing

Grilled chitterling sausage, Flank steak with shallot, Roast squab, Navarin of lamb, Washed rind cheeses

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Serving temperature

10° - 12°

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Aging potential

Since 2018

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