2021
Asado de vaca con pimientos rojos, guisado de carne de vada con vino tinto, carnes blancas acompañadas de pastas, queso (comté, saint-nectaire).
The wine matures in concrete vats for several weeks.
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 placed in the press. We always favor freshness and fruit over extraction.
Bright ruby color.
On the nose, aromas of red summer fruits dominate with light hints of black pepper.
Boca concentrada con frutas rojas que dan volumen. Está bien estructurado y los taninos son suaves y armoniosos. Un largo final con notas de café.
Bright ruby color.
On the nose, aromas of red summer fruits dominate with light hints of black pepper.
Boca concentrada con frutas rojas que dan volumen. Está bien estructurado y los taninos son suaves y armoniosos. Un largo final con notas de café.
