Viticulture in the process of conversion. Traditional hand picking. Total destemming, Temperature-controlled fermentation, Use of indigenous yeast, Traditional vinification, Macération pré fermentaire à froid. Ageing in truncated cone-shaped foudre (large wooden vat), Light filtering, Traditional corks, Ageing on the lees.
Garnet red colour, intense, brick red highlights.
Complex, generous, slight guarrigue aromas, subtle leather aromas.
Grilled red meats, Lamb chop, Flank steak with shallot, Mediterranean cuisine
14° - 18°
No allergen detected