Wine making

Sustainable viticulture. Traditional hand picking into small crates. Total destemming, Frequent pigeage (punching down the cap), Traditional vinification. Ageing in demi-muid (large wooden vat), Light filtering, Traditional corks.

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Appareance

Crimson colour, intense.

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Nose

Elegant, powerful, bay leaf aromas, cherry aromas, guarrigue aromas.

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Palate

Complex, concentrated, full-bodied, soft tannin, round, structured body, long length.

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Wine and food pairing

Red meats, Lamb chop, Game animals, Flavoursome cheeses

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Serving temperature

16° - 19°

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Aging potential

From 2017 to 2025

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