Sustainable viticulture. Traditional hand picking. Total destemming, Temperature-controlled fermentation, Use of indigenous yeast, Traditional vinification, Macération pré fermentaire à froid. Ageing in old foudre (large oak vat), Traditional corks, Ageing on the lees. Sols argilo-calcaires.
Ruby-red colour, deep, carmine highlights.
Complex, fruity, blackcurrant aromas, morello cherry aromas.
Rib of beef, Grilled entrecote steak, Boar stew, Flavoursome cheeses
14° - 18°
From 2018 to 2021
No allergen detected