Fresh raspberry and other red fruits notes.
Fresh and fruity aromas, light and harmonious. Strong raspberry and redcurrant notes.
Ploughing on 2/3 of the area. Thining out of the grapes if necessary. Sustained agriculture. Clay and silt soil with a Red Gravels’ subsoil.
Harvest with sorting table.
Low temperature fermentation . Saignée (bleeding) method from red vats. 100% maceration on the skins during 48 hours. Aromatic yeasts.
Aging on thin lees (4 months). Cellaring: 2 to 3 years.
Beautiful and vivid cherry colour.
Can be enjoyed fresh with starters in general, but also as an aperitif or during a barbecue. Goes very well with sweet and sour dishes too, such as couscous.