Conversion to organic viticulture. Traditional hand picking. Use of sorting tables, Total destemming, Malolactic fermentation, cold pre-fermentation maceration, Concrete vats. Blending, Light filtering, Traditional cork stopper.
- Visual aspect : Deep ruby-red colour
- Nose : Deep and generous. Black fruits aromas (blackcurrant, sour cherry), cocoa and smoky notes
- Mouth : Round and dense with velvety tannins. Generous and sunny.
Delicatessen meats , Rib of beef , Red meats in a sauce, Mediterranean cuisine , Cheeses.
15° – 17°