Soil: clay-limestone, well drained Production area: 1 hectare Average age of vines: 15 years Planting density: 5000 plants/ha Pruning method: guyot simple
Concrete vat, short maceration for 6 days in "light infusion" without mechanical extraction, then gentle pressing and final fermentation in vats at 18°C.
Temperature-controlled concrete vats for 8 months.
Bright garnet-red colour. A delicious, intense nose with notes of black cherry and red berries. Elegant on the palate, with a soft texture and refined tannins. A light, fruity, gourmet wine, it is perfect for summer aperitifs with a few planks, tapas and other delicacies.