Viticulture in the process of conversion. Traditional hand picking. Total destemming, Temperature-controlled fermentation in stainless steel vats, Frequent pigeage (punching down the cap), Regular bâtonnage (stirring up the lees). Ageing in new oak barrel, Traditional corks, Regular bâtonnage (stirring up the lees). Sols argilo-calcaires.
Crimson colour, intense, crimson highlights.
Aromatic, complex, subtle red fruit aromas, subtle vanilla aromas, subtle oak aromas.
Refined, powerful, silky, subtle tannin, smooth, structured body, good intensity.
Red meats, Red meats in a sauce, Fillet of beef, Tournedos, Cows milk cheeses
16° - 17°
From 2021 to 2031
No allergen detected