About the wine
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Description
Grapes are destemmed, put into vat at 12°c during 5 days (cold pre-fermentary) to extract the primary aromas. Indigenous yeasts. Smooth extraction respecting the grape variety, terroir and vintage. Fermentation lasts around 20 days. 12 months in french barrels, 15% of new oak.
Tasting note
Beautiful ruby colour, a red fruits and violet bouquet. In mouth we find a delicate woodiness which brings a fine structure to the wine.
Food pairing
Beef filet, veal, poultry...
