Menu
Yield: 60 Hl/Ha
Soil: fine silts and sand
Age of the vines: 19 years
Three days of maceration at low temperatures before fermentation. The skins are pressed and a press juice is reincorporated. Fermentation at 18°C is done without any skin contact. Temperature of fermentation is 18°C.
A nice red purple color with “terracotta” shades. A subtle and complex nose of morello and wild black berries. Well balanced, the palate is round and fresh, with a reminiscence of fruits and a spicy finish.
As aperitif, with spicy meals, white meats, creamy cheese.