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“Les Lions” is obtained after a short maceration at low temperatures during three days before fermentation. The skins are pressed and the pressed juices are reincorporated. Fermentation is done without any skin contact. Temperature of fermentation is 16˚C.
A nice red purple color without with “Terracotta” shades. It has a subtle and complex nose of morello and wild black berries. Well balanced, the palate is round and fresh, with reminiscence of fruits and a spicy finish.
Enjoy it with herb-roasted chicken, filet-mignon with mushrooms, creamy cheeses.