Sustainable viticulture. Traditional hand picking. Use of sorting tables, Partial destemming, Fermentation in stainless steel vats, Partial carbonic maceration, Regular bâtonnage (stirring up the lees). Ageing in foudre (large oak vat), Ageing in oak barrel used for on previous vintage, Blending, Light filtering, Traditional corks. Sols siliceux (sables, graviers...).
Garnet red colour, intense, blue highlights.
Generous, powerful, slight blackcurrant aromas, intense cherries in kirsch aromas, generous blueberry aromas, subtle spice aromas, subtle oak aromas.
Parsley ham, Red meats in a sauce, Grilled red meats, Coq au vin
16° - 18°
From 2020 to 2026
Sulphites, Sulphur dioxide
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