Aromatic, fruity nose (red fruits).


On the palate, supple attack, silky and well-integrated tannins, good length in the mouth.


Vinification in stainless steel vats.
Cooling of the harvest using a mobile unit. Maceration in stainless steel vats for a week at 10-12 ° C using coils
and stirring. Start in fermentation and maintain of temperatures at 25 °/28 ° C for one month and oxygenation,
then run off and devatting. The wine is racked several times and regularly tasted, analyzed to follow its evolution.


Beautiful ruby red color.