2019
19 in stock
Cold fermentation for 4 to 5 days at 6°C with sustained extraction, punch-downs, and pump-overs before alcoholic fermentation. After fermentation, a prolonged maceration period (1 month) without pump-overs. Malolactic fermentation in French oak barrels. New and second-use barrels are used. Indigenous yeast.
10 months. In separate plots from the beginning to the end of the rearing period. Each batch is reared separately.
Cold fermentation for 4 to 5 days at 6°C with sustained extraction, punch-downs, and pump-overs before alcoholic fermentation. After fermentation, a prolonged maceration period (1 month) without pump-overs. Malolactic fermentation in French oak barrels. New and second-use barrels are used. Indigenous yeast.
Red
On the nose it is expressive, with hints of red fruit and light spicy notes.
On the palate it is medium-intensity, balanced and smooth. Aromas of cinnamon and fine woods.
Red
On the nose it is expressive, with hints of red fruit and light spicy notes.
On the palate it is medium-intensity, balanced and smooth. Aromas of cinnamon and fine woods.
