After light pressing, the leather ferments at a controlled temperature for 15-20 days. The skin is then separated from the liquid part and lightly pressed with a wine yield of 63%. Fermentation takes place at a temperature of 15-16 °C. The clarification of the wine contributes to the end of the lactic acid fermentation. Aging for 8 months in barriques, then 4 months of stabilization in steel, then 3 months in the bottle.

Tasting notes

An elegant and full-bodied wine. It is best to serve at a temperature of 10-16 °C, open the bottle immediately before serving.

Food recommendation

Goes well with barbecue, game and aged cheese.