The grapes are harvested by hand in 20 kg crates, then destemmed and crushed. They remain in the tanks for a week at a low temperature to carry out the pre-fermentation maceration. Alcoholic fermentation follows at 22-26°C for about 15-20 days with frequent pumping over. At the end of alcoholic fermentation, the wine is decanted and malolactic fermentation is triggered. The wine is aged in wood for 6 months before being bottled.

Characteristics
Intense red colour. The nose recalls plums, red fruits and liquorice with hints of vanilla, coffee and cocoa. Full-bodied, balanced and elegant on the palate.

Pairings
Ideal with saddle of lamb, roast leg of kid, rib of beef and braised meats. Serve at 18 °C.

Alcohol content 13.5% vol.