2023
It is an ideal companion for roasted meats, legume stews and a wide variety of sausages.
Aged on fine lees for 3 months in stainless steel vats with weekly pump-overs to give it full body and volume on the palate.
We press quickly to avoid maceration of the must with the marc, thus limiting the extraction of color. We then naturally clarify the must through cold treatment, then ferment it at a low temperature (14 to 17°C) with selected yeasts.
Intense ruby red.
Aromas of red fruits and soft aromas of sweet paprika are nuanced with fresh French oak notes such as vanilla and blond.
On the palate, it has a good structure with ripe tannins and good density.
Intense ruby red.
Aromas of red fruits and soft aromas of sweet paprika are nuanced with fresh French oak notes such as vanilla and blond.
On the palate, it has a good structure with ripe tannins and good density.
