Wine making

Viticulture in the process of conversion. Traditional hand picking. Total destemming, Temperature-controlled fermentation in stainless steel vats, Frequent pigeage (punching down the cap), Macération pré fermentaire à froid. Ageing in oak barrel.

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Appareance

Ruby-red colour, bold, deep purple highlights.

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Nose

Fine, wet earth aromas, blackberry aromas, cinnamon aromas, nutmeg aromas, black pepper aromas, leather aromas, florest floor aromas.

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Palate

Refined, full-bodied, black truffle hints, blueberry hints, spice hints, round tannin, smooth, structured body, good intensity, long length.

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Wine and food pairing

Red meats, Rib of beef, Lamb chop, Woodcock, Cheeses

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Serving temperature

15° - 17°

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Aging potential

From 2016 to 2020

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