WINEMAKING Vinified at the estate, our wine comes from grapes manually harvested, de-stemmed and put into tanks with no so2 Our fermentations on the skin (3 to 5 weeks) are made at a temperature of 22 / 23°C with soft extractions and a regular work of the lees. After a pneumatic pressure, blending of free run wine and press wine. Maturing 18 months, for a small part in oak barrel and the other part is traditionally matured in a tank.
TASTING NOTE Nose: Powerful nose of spices (pepper, laurel), ripe red fruits and unusual scents (incense, curry). Palate: Strong but also elegant and rich due to a balance alcohol / acidity very interesting showing the good combination of the 2 soils. Finale with aromas of fruits, spices and tobacco notes at the end.