Beautiful ruby-red robe, almost limpid, bright
Pleasant red berry nose
Airy, fresh, and fruity. Careful choice of harvest time brings a wine that offers pleasant acidity and freshness in the mouth.
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Chalky subsoil, sandy and clay-limestone land
Natural grass cover and tillage
Manual harvest in wooden crates, harvest sorting table before vatting using a conveyor belt.
Fermentation in stainless steel vat at 16°C to 22°C to draw out the most possible aromas and richness.
Fermentation finished at 24°C.
Vatting for 8 to 10 days, aging in stainless steel and wooden vats on fine sulfur-free lees for 3 to 4 months to maintain the wine’s full freshness.
Poultry, red meat, cold cuts, cheese…