Sustainable viticulture. Traditional hand picking. Total destemming, Fermentation in oak barrels, Regular bâtonnage (stirring up the lees). Ageing in oak barrel, Ageing on the lees.
Crimson colour, deep.
Aromatic, intense, blackcurrant aromas, black fruit aromas.
Complex, generous, full-bodied, structured body, long length.
Rib of beef, Fillet of beef, Venison, Breast of duck
12° - 14°
From 2020 to 2024
No allergen detected