Organic viticulture. Traditional hand picking. Total destemming, Temperature-controlled fermentation in stainless steel vats, Use of indigenous yeast, Mutage sur grains, Sucre résiduel. Ageing in oak barrel, Light filtering, Bouchon technique en liège. Sols de galets, Sols schisteux.
Crimson colour, intense, terra cotta highlights.
Black fruit aromas, spice aromas, cocoa aromas.
Complex, generous, ripe tannin, long length.
For the aperitif, Panfried foie gras, Chocolate desserts
From 2023 to 2031
No allergens identified
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