Freshly picked grapes macerate in vats at a very low temperature during 24 to 48 hours. The alcoholic fermentation is thermoregulated at about 28°C so as to preserve the aromatic characteristics of the grape variety. The wine is gently pumped over every day during at least one hour to stimulate the extraction. After pressing, malolactic fermentation is carried out in a vat. 30% of the wine is matured in oak casks to gain soft tannins. The bottling process is done in spring, after filtering and under a protected atmosphere.Tasting
Deep red with ruby hints. The nose boasts raspberry and blackcurrant with a touch of spice, leading onto chocolaty notes. Full-bodied.
Roast meat, cured ham, Asian food, strong cheese such as St Nectaire, red fruit crumble
Drink within five years
Serve at 16°C/18°C