In conversion to organic viticulture. Manual harvest using small crates. First quality control check at the vine. Harvest stored in a cold room. Vinified in stainless steel tanks. Alcoholic fermentation maintained between 22° and 25°C.
In thermo-regulated stainless steel tanks for 6 months.
Ruby red. Notes of raspberries on the nose. Fresh red fruit on the palate leading to a delightful, silky smooth finish. A perfect partner for grilled ribs with creamed potatoes.