inification : The harvest date is set when there is a good balance between sugar /acidity and after tasting the grapes. The mechanically harvested grapes are stemmed and crushed and the juice is poured into vats. Alcoholic fermentation occurs between 25 and 28°C using selected yeasts. The wine is left to mature for 32 days in a full vat and malolactic fermentation takes place. The wine is naturally clarified by deposit removal and filtering and is left to mature in a French oak barrel for 12 months. It is then filtered again and bottled at the winery.

asting notes: "This wine has a beautiful sustained garnet red color. The nose gives off hints of soft spices and roasted coffee beans. There is also a slight hint of camphor. The scents in the bouquet can be tasted on the palate. The roasted flavors blend perfected with the mature and silky tannins. This wine is a gorgeous example of the Mougeres region."

erving suggestions: This wine will go well with all red meat as well as game birds

To improve the taste we suggest decanting the wine or opening the bottle 4 hours before the meal and serving it at 16°C.

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