Conversion to organic viticulture. Traditional hand picking. Total destemming, Use of selected yeast , Malolactic fermentation, cold pre-fermentation maceration, Ageing in 1 year French oak barrels, Blending, Light filtering, Traditional cork stopper.
- Visual aspect : Crimson dense colour with ruby red reflections
- Nose : black ripe fruit (blackcurrant, blackberry) and spicy aromas with leather and minty notes
- Mouth : Well-structured with thin and silky tannins. Great balance and very persistent finish.
Red meats, Game, Bœuf bourguignon, Mediterranean cuisine , Aged cheeses