Red fruits during its youth, then red fruit jam, dried fruits, prunes, undergrowth (mushrooms, dead leaves, tobacco).
Supple and fruity during its youth then undergrowth and prunes aromas with ageing.
Ploughing on 2/3 of the area. Thining out of the grapes if necessary. Sustained agriculture.
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.