Delicate, almost soft, bringing together red fruit and toasted notes.
A round attack with plenty of oak reveals great maturity and a balanced structure supported by soft tannins. Persistent notes of strawberry and blackberry bring freshness and elegance on the finish.
Sorting of the best grapes, harvesting in the cool, early morning.
Pre-fermentation cold maceration of 24 to 48 hours. Alcoholic fermentation in thermo-regulated stainless steel vats at around 26°C, then a gentle vatting for 3 weeks at 30°C. Running off and pressing, separation of the press and free-run juice. Malolactic fermentation in thermo-regulated steel vats a around 18°C.
Ageing in oak barrels for 12 months (33% new, 33% once-used, 33% twice used). Bottling and ageing in our cellars for at least 18 more months.
Bright ruby red
Red meat, grilled or in a sauce, game, lightly-spiced dishes, cheeses, chocolate desserts.