Vinification
The grapes are harvested by hand, transported to our cellar, destemmed and put in vats. After a few days of cold maceration, alcoholic fermentation is traditionally carried out with the practice of regular traps, as well as careful control and regulation of vatting temperatures. Next comes aging in French oak barrels, 20 percent of which is new. Bottling is carried out at the property after 14 months of aging.
Particularity
The old vines offer a deep red wine with a bouquet of velvet. Cherry Burlat, red fruit on a smooth palate enhanced with notes of spices are its character traits.
To drink between 4 and 8 years old.
Enjoy it at 15 ° C.
Tasting
A wine for aging with more apparent tannins on the finish, it requires 3 to 4 years in the cellar to discover itself. It gives way to a silky wine to pair with a rib of beef, a leg of lamb.
