14 % vol
It ages for about 6 months in steel vats at a rather low temperature (10-12 °C) To ensure aromatic and taste of the product over time, a three-weekly batonnage technique is used with fine lees. Without any addition of sulphites from the outset, this technique protects the wine and stimulates its longevity
through the reductive power of the fresh wine lees.
Deep ruby red colour, with purple rim. The nose is intense and heady, with cherry and rose. It is full-bodied and fresh to the palate, with a balance between acid and tannin. It has an excellent structure and an enveloping, lingering final note.
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