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Winemaking:

After a total destemming, the grapes are vinified in concrete and stainless steel tanks for 3 to 4 weeks. Pumping over operations are carried out each day to gently extract the aromatic components, anthocyanins and tannins. The fermentation temperature is regulated and set at 28°C. At the end of alcoholic fermentation, the temperature is allowed to rise to 30-33°C to assist the polymerization of tannins.

Ageing 6 months in concrete vats and stainless steel tanks.

Description:

Nose: intense, fruity (blackcurrant/ raspberry) and complemented by notes of white pepper.

Taste: this wine is juicy, powerful and fruity (red fruits notes) on the palate, with lovely roasted notes. There are silky and delicate tannins.