Manual in small boxes. First control of the grapes on the vine. Isolated harvest in a cold room before passage on manual sorting table. After crushing, transfer to stainless steel tanks by peristatic pump.
In thermo-regulated stainless steel tanks. Prefermentary cold maceration, then yeasting in co-inoculation to begin the alcoholic fermentation. Vatting from 21 to 28 days with temperature control.
Maturing in 228 L and 300 L oak barrels for 18 months.
The nose is powerful and very aromatic, the first mouth reveals notes of black fruits, spices and mocha that persist with melted and silky tannins. We recommend a tasting on a rosé bagret accompanied by a pea puree and grilled vegetables.