Organic viticulture. Traditional hand picking. Total destemming, Temperature-controlled fermentation in stainless steel vats, Use of indigenous yeast. Ageing in foudre (large oak vat), Blending, Bouchon technique en liège. Sols de galets, Sols schisteux.
Crimson colour, dark, ruby red highlights.
Oaky, fortright, cocoa aromas, slight spice aromas.
Fresh, generous, full-bodied, dense tannin, round tannin.
Farmhouse pâté, Lamb chop, Roast duck, Coq au vin, Navarin of lamb
From 2023 to 2033
No allergens identified
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