Premium red

Vinification:
 Destemming. Crushing. Cooled at 8 ° C for 3 days with pumping over under CO2 to promote the expression of the fruit. Autonomous temperature rise. Fermentation without yeasting at 23 ° C with daily pumping over. Vatting for 3 weeks and heating at 28 ° C 4 days before devatting. FML in stainless steel vats. Aging in vats and barrels. Gentle filtration.
 
 Tasting note: it is an intense and generous wine with aromas of black cherry, blackberry, then spicy notes. The tannins are silky and elegant. The finish is persistent with smoky notes, following partly aging in oak barrels.
 
 Food pairing: It will go well with prime rib, stew and duck breast.
 Service: 17 ° - 18 ° C
 Alcohol: 14.5%
 Available format: 75cl