Harvest in September at phenolic maturity.
Pre-fermentation cold maceration for 5 days Long fermentation of 35 days
Aging in vats for 10 months.
Fruity nose with notes of undergrowth Lively and spicy attack on melted tannins and notes of ripe red fruits. Elegant and fresh finish.
To be served between 14 and 16°C Uncork 1 hour before tasting. Drink now. Aging potential: 8 years.