Viticulture in the process of conversion. Fermentation in wooden barrels, Temperature-controlled fermentation, Frequent pigeage (punching down the cap), Malolactic fermentation, Cuves en ciment brut. Traditional corks, Elevage en barriques françaises. Sols calcaires.
Expressive, classy, generous black fruit aromas, generous prune aromas, arômes de fruits mûrs, copper aromas.
Red meats in a sauce, Grilled entrecote steak, Game animals, Coq au vin
16° - 17°
From 2017 to 2025
No allergen detected