The nose offers delicate red fruits notes mixed to sweet spices , liquorice and grey pepper.
In the first sip, the palate is charming, sweet intro- ducing a well-balanced wine. The palate is plenty of flavors, silky and velvet tannins.
Thanks from July to September 2018. Sunny, these months offered gene- rous suggary berries ans bright tannins. Raining spring with enough water avoided a hydric stress in summer. Grapes was dense and plenty of flavors during indian summer in october.
Viticulture : To temper the natural vigour of vines, we carry out a short pruning at the end of winter. In addition during the summer we do a ‘green harvest’ in order to help ripening and the concentration of the remaining bunches. The date of harvest is decided by tasting and analysis. Harvest: By machine and by hand in the early morning. A double sorting table is used to ensure that only the finest grapes go into the vats for fermen- taion.
Cold soak at 10 to 12°C for four days in order to extract tan- nins, aromas and anthocyanin colour pigments. Alcoholic fermentation with selected yeasts in temperature controlled stainless steel vats which regulate temperatures to between 20°C and 28°C during fermentation and enable regu- lar ‘pushing down’ and ‘pumping overs’ to take place. Maceration takes place over a period of five weeks. Malolactic fermentation in stainless steel vats.
12 months in stainless steel vats Bottling takes place with a tangential filter.
Brilliant cherry ruby color with beautiful shining reflections.
Country-style paté, leg of lamb, grilled meats and hard cheese.