inification : The harvest date is set when there is a good balance between sugar /acidity and after tasting the grapes. The grapes are mechanically harvested, stemmed and crushed and the juice is poured into vats. Alcoholic fermentation occurs between 20 and 25°C using selected yeasts. It is left to mature for 8 days and malolactic fermentation occurs. The wine is then naturally clarified by removing the deposits and filtering. It is filtered again and bottled under sterile conditions at the winery.

asting notes: "This wine has a beautiful garnet red color. The fruity nose is very pleasant. There are hints of red fruit and spices. The wine is very accommodating and balanced on the palate."

erving suggestions: This wine will go perfectly with a platter of cold cuts, roast beef or cheese (e.g. Camembert or Brie)

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