Red fruit jam, dried fruits, prunes, undergrowth (mushrooms, dead leaves, tobacco).
Red fruits and prunes aromas.
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.
Mastering of temperatures. Skin maceration during 25 to 45 days.
Stainless steel vats and oak barrels during 18 months. Cellaring : 8 to 10 years.
Poultry, white meat, grilled meat and cheese.