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Vineyards: 220 ha.
Soil: Calcareous clay.
Traditional maceration, without yeast, for 6 days at low temperature (between 19 and 22° C). Pressing with integration of presses. End of alcoholic fermentation in tank before racking then malolactic fermentation.
A light raspberry color. The nose is on wild strawberry, slightly leathery and peppery. The palate is supple and fresh, with notes of blackcurrant and morello cherry, wet foliage and hot spices. The finish is refreshing. Can be served slightly chilled.
Great pairing with appetizers, beef, patatas bravas, pasta and rillettes.