About the wine
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.
Beautiful ruby colour, a red fruits and violet bouquet. In mouth we find a delicate woodiness which brings a fine structure to the wine.
Beef filet, veal, poultry...