Organic viticulture. Traditional hand picking. Total destemming, Fermentation in "foudres" (large oak vats), Frequent pigeage (punching down the cap), Use of indigenous yeast. Ageing in oak barrel, Traditional corks, Elevage selon méthode ancestrale.
Garnet red colour, dark, crimson highlights.
Complex, black fruit aromas, prune aromas, vanilla aromas, subtle chocolate aromas.
Rib of beef, Boar stew, Breast of duck, Flavoursome cheeses
14° - 16°
No allergen detected