Sustainable viticulture. Traditional hand picking. Total destemming, Temperature-controlled fermentation in stainless steel vats, Use of cultured yeast, Malolactic fermentation. Blending, Light filtering, Bouchon technique en liège. Sols argilo-calcaires.
Crimson colour, bold, ruby red highlights.
Aromatic, delicate, bay leaf aromas, morello cherry aromas, arômes de fruits mûrs, guarrigue aromas, black pepper aromas.
Well-balanced.
Cod, Grilled red meats, Grilled white meats
From 2021 to 2025
No allergens identified
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