Sustainable viticulture. Mechanical harvesting. Use of sorting tables, Total destemming, Fermentation in Epoxy-resin-lined-cement vats, Malolactic fermentation, Remontage. Ageing in oak barrel, Traditional corks. Sols argilo-calcaires, Sols siliceux (sables, graviers...).
Crimson colour, deep, crimson highlights.
Aromatic, expressive, red fruit aromas, prune aromas, spice aromas, leather aromas, arômes de brioche.
Crunchy, intense, velvety, long length.
16° - 18°
From 2021 to 2028
No allergens identified
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