Fermentation with native yeasts. Vinified and aged in raw concrete vats. Little racking. Unfined, unfiltered wines. Low SO2 content (between 20 and 35 mg/L ttl).
Straight and well-balanced Bordeaux, tasty tannins, with aromas of ripe red fruits. Fleshy and aromatic mouth. Food and wine pairing: Mediterranean salad and charcuterie.