Cold pre-fermentation maceration to preserve freshness. Regular pumping over to favour a gentle extraction, respecting the aromas and the quality of the tannins. Vatting time: 25 to 30 days.
6 months in stainless steel tanks
2 to 3 years
Bright, purplish colour with ruby hues. Nose of red fruits, notably strawberry and redcurrant. Gourmet palate with jammy notes. An accessible, digestible, greedy and charming wine.
food & wine pairing
Choose charcuterie platters with Bayonne ham and coppa, black olive and sun-dried tomato tapenade, duck breast with sweet and sour sauce or chocolate cake.