Conversion to organic viticulture. Traditional hand picking. Total destemming, Temperature-controlled fermentation in stainless steel vats, Partial carbonic maceration , Use of selected yeasts, Malolactic fermentation. Light filtering, Traditional cork stopper.
- Visual aspect : cherry-red color with purplish reflections
- Nose : Delicate and fruity. Red fruits aromas (cherry, redcurrant) and floral notes (violet, peony)
- Mouth : light and gourmand. Cherry and liquorice notes. Light and silky tannins. Fresh and persistent finish.
For the aperitif, Grilled red meats , Flank steak with shallot, Poultry, Cheeses