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. During fermentation, the temperature is monitored so that it is around 26 °c with a pick at 30°c. Smooth extraction respecting the grape variety, terroir and vintage. Fermentation lasts around 20 days. rench oak barrels. Origin of wood: Allier and Vosges 20 %,of new oak.
Beautiful ruby colour. Red and black fruits aromas. Delicate oaky which gives a beautiful structure.
Fillet of beef, veal and poultry, semi refined cheeses.