Sustainable viticulture. Traditional hand picking. Use of sorting tables, Temperature-controlled fermentation in stainless steel vats, Frequent pigeage (punching down the cap), Malolactic fermentation, Destemming. Ageing in oak barrel, Ageing in new oak barrel, Ageing in oak barrel used for on previous vintage, Ageing in oak barrel used for two previous vintages, Bouchon technique. Sols argilo-calcaires, Sols argilo-graveleux.
Ruby-red colour, dark, crimson highlights.
Expressive, intense, liquorice aromas, subtle blackcurrant aromas, black fruit aromas, intense prune aromas, arômes de poivre blanc, mocha aromas.
Well-balanced, generous, full-bodied, round tannin, smooth tannin, round, structured body, good intensity, long length.
Grilled red meats, White meats, Poultry, Cooked pressed cheeses, Fillet of beef
From 2019 to 2025
Sulphites, Sulphur dioxide
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