2024
After a five-day cold maceration at 10°C, fermentation begins with native yeasts. This process lasts approximately seven days. Once complete, the wine is separated from its skins and transferred to the press. We always prioritize freshness and fruit over extraction in this process.
Part of the wine is aged in second-use French oak barrels.
Bright ruby color.
On the nose, aromas of red summer fruits predominate, with light hints of black pepper.
Concentrated on the palate, with red fruits that add volume.
Bright ruby color.
On the nose, aromas of red summer fruits predominate, with light hints of black pepper.
Concentrated on the palate, with red fruits that add volume.
