Surface 30 ha
The fermentation of our red wines takes place between 25° and 30°C in thermo-regulated stainless steel tanks.
We carry out a délestage (removal of the cap) mid-fermentation in order to obtain a better extraction between the marc and the must, then the extraction is done more gently.
Followed by a post-fermentation maceration of 8 days.
See: Beautiful, deep, ruby color.
Nose: Expressive, a spicy, toasted nose, vanilla, black fruits, mixing a slight fox note.
Palate: Beautiful fatty and fruity attack, beautiful tannic structure, coated, liquorice with notes of jammy sour cherries.
To be enjoyed with roasted meat, red meat or hard cheese.