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About
Vinification Details
The grapes were harvested when they reach full maturity at 230 g of sugar, during the second week of September. Controlled alcoholic fermentation in vertical stainless steel tanks with cap management. Skin contact to maximize colour and tannin extraction for 7 days.
Tasting Notes
Blackberry, cherry and red currants nose. Ripe red fruits taste, velvety on the palate.
Food pairing suggestions
Serve with any steak, beef, pork and even pheasant and turkey. An excellent choice for cheeses served "à la française" at the end of the meal.
Serving temperature
This wine is best served at a temperature of 16-18°C