Viticulture in the process of conversion. Traditional hand picking. Partial destemming, Fermentation in truncated cone-shaped vats, Use of indigenous yeast, Traditional vinification. Ageing in truncated cone-shaped foudre (large wooden vat), Traditional corks. Sols argilo-calcaires.
Crimson colour, deep, carmine highlights.
Complex, generous, pebbles aromas, gunflint aromas.
Powerful, very mineral.
Red meats, Game, Flavoursome cheeses
No allergens identified
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