Sustainable viticulture. Mechanical harvesting. Use of sorting tables, Total destemming, Fermentation in Epoxy-resin-lined-cement vats, Temperature-controlled fermentation, Frequent pigeage (punching down the cap). Ageing in oak barrel, Ageing in stainless steel vats, Traditional corks. Sols argilo-calcaires.
Deep purple colour, Brilliant, garnet red highlights.
Complex, classy, violet aromas, subtle humus aromas, slight liquorice aromas, subtle blackcurrant aromas, slight morello cherry aromas, subtle blackberry aromas, subtle spice aromas, slight black pepper aromas, subtle liquorice aromas, slight smoky aromas, slight oak aromas, florest floor aromas, subtle clay aromas, subtle pebbles aromas.
Complex, generous, full-bodied, burlat cherries hints, forest floor hints, subtle pebbles hints, firm tannin, well-defined tannin, subtle tannin, round, mineral, structured body, good intensity, good length.
Lamb chop, Game animals, Pigeon, Roast duck, Aged cheeses
13° - 15°
No allergen detected