Vinification

Destemming, fermentation with selected yeasts at controlled temperature in truncated conical Allier oak vats, racking, malolactic fermentation and aging in cement tanks for six months.

Tasting notes

The color is ruby red. Aromas of small red fruits, medium persistence on the palate, delicate tannins with a pronounced minerality. Serve at a temperature of 16-18 ° C.

Food pairing

Best with aperitifs, aged cheeses, cold cuts, whites and red meats.