he aroma is red and black wild hedgerow berries.
The taste is sweet fruit, with relaxed tannins. It delivers a great drinking experience.
Cold soaking before fermentation (4 to 15°C for several days) for the ripest grapes, to obtain more intense fruity notes. Thermovinification of part of the harvest to obtain a must rich in colour and fruity aromas. Alcoholic fermentation (controlled temperature, selected yeasts) with 2 to 3 weeks on skins to provide a round and supple wine. Ageing in stainless-steel and concrete tanks.
Harvested at the point of perfect ripeness when flavor, grape sugar and tannin align.
Can be enjoyed throughout the meal.