Certification : Terra Vitis label and in conversion to ‘organic farming’.
Vinification/aging : Manual harvest. Putting the whole bunches in vats. Whole bunches fermented at low temperature for 10 days. Juicing by punching down. End of fermentation after pressing. Malolactic fermentation in early spring.
Taste and nose : Deep ruby red colour. Nose : black fruits and light spices. Taste : beautiful substance, we find black fruits and chocolate notes ending on a smoky note.
Food pairing : Charcuterie, grilled red meats and cheeses.