TYPE OF FARMING:
Hand-picked in the second decade of September
Destemmed and gentle pneumatic pressed. Fermentation between 25° and 28° C then 10 days maceration with scheduled punching 3 times a day for 20 minutes. Maceration for 10 days with scheduled punching 3 times a day for 20 minutes. Full malolactic fermentation. Natural stabilization.
12 months in Slavonian oak barrel.
Ruby red colour with garnet hues. On the nose it reveals hints of spice with notes of vanilla and cherry. Soft textured, round on the palate, it has soft tannins and a long finish with spiced notes.
Sizes and special packaging 75 cl Burgundy-style bottles.