Manual harvest at the end of October and beginning of November. Tranposte in small boxes of 20 kg. Choice of berries at the entrance of the cellar. Fermentation in rotary barrels with controlled temperature for 15 to 20 days. Fermentation stop with SO2, cold and filtration.
9 months in French oak barrels
Ruby with violet reflections.
Very ripe red fruits well integrated with balsamic notes and spices.
Remarkable freshness, balanced sweetness. Complex finish showing great elegance and persistence.
Soft cheeses, bitter chocolate and coffee desserts.