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.
Ruby-red colour, bold, deep purple highlights.
Fine, wet earth aromas, blackberry aromas, cinnamon aromas, nutmeg aromas, black pepper aromas, leather aromas, florest floor aromas.
Refined, full-bodied, black truffle hints, blueberry hints, spice hints, round tannin, smooth, structured body, good intensity, long length.
Red meats, Rib of beef, Lamb chop, Woodcock, Cheeses
15° - 17°
No allergen detected