1st vintage: 1969
End of September beginning October
Destemmed and crushed
Thermo-controlled fermentation at a temperature of 28°-30°C (82°-85°F)
Average time of maceration: 7 days
Malolactic Fermentation in November in steel vats
Aging: several months in used oak barrels
Longevity media of wine
5 to 8 years
Color: intense, Cardinal red with sparkling tonalities.
Resolute bouquet, with trace scents of ripe plum and an undercurrent of mixed spices.
Full flavor with long persistence.
Notes on wine and food pairing
Rich in body and in color, warm and robust, pleasantly tart when young, a wine suited to our hearty local dishes as well as refined meat dishes and aged cheeses.