Mechanical harvest mid-September.
Pre-fermentation maceration for 5 days. Wine made to concentrate the fruit in short vatting for 10 days.
In thermo-regulated stainless steel vats for 5 months
On the nose it is based on aromas of red fruits. On the palate, the attack is lively and ample with notes of fruit. also red.
To be served between 16 and 17°C Uncork 1 hour before tasting. Drink now. Aging potential: 6 years.