WINEMAKING Grapes are generally harvested at the end of March. Traditionally fermented between 25° and 30 ° C with daily pumping over. After fermentation maceration takes place for a long time in order to achieve a high degree of concentration and body. The part of the wine is then aged in 2 uses French oak barrels.
TASTING NOTE Nose: Red summer fruit aromas dominate with a slight touch of black pepper. Palate: Attractive concentration of ripe red fruits which gives volume to the wine. It has a good structure and the tannins are soft and smooth. Its fi nish is long with notes of coffee.