Vineyard and Viticulture: 650 meters above sea level. Large thermal jumps between day and night. Clay soils - calcareous with great capacity for water retention. Management of the awning and the vegetal cover. Organic vineyard and night harvest. Oenology: Cold pre-fermentation maceration. Fermentation at controlled temperature with indigenous yeasts. The wine is then aged for 24 months in French oak barrels. Aging potential: Between 8 and 10 years.
It exhibits a dense ruby color, tinged with purple, as well as delicious and crisp black fruit and raspberry, with hints of cocoa and vanilla thanks to a light stay in oak barrels.
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