Wine making

Traditional fermentation, cap-punching, then wine is aged for a few months in temperature-controlled stainless steel vats to keep varietal characteristics.

Degustation notes

Deep ruby red with a rounded bouquet of red fruits. In the mouth, a good attack on fruit and a persistence on the finish notably through its soft tannins. Service temperature: between 12 and 14°C. Aging potential: to be drinken within 5 years.

Food pairing

Charcuterie, cold meats, roasts, Camembert.