Vinification/aging : Manual harvest with sorting in the vineyard then in the cellar. Destemming at 80% (20% in whole bunches) then fermentation in concrete vats and in stainless steel vats by indigenous yeasts. Aging in concrete vats for 2 months.
Taste and nose : This wine presents a deep purple color, with brilliant reflections and a color slightly velvety. It develops a fairly discreet nose, with notes of thyme and rosemary, associated with blackberry and wild raspberry. The palate is suave, unctuous, with a nice freshness, and pretty bitterness. The tannins are velvety, with aromas of bitter orange peel. A wine that shines with its freshness and elegance.
Food pairing : Lamb chops cooked on vine shoots, guinea fowl in the oven, eggplant Tagine, pork ribs marinated in homemade vinegar, poached eggs in red wine sauce (oeufs en Meurette).