Semi-carbonic maceration in stainless steel tank between 6 and 8 days
Alcoholic and malolactic fermentation at 22°C.
Pneumatic press & Racking.
Ageing on fine lees
Intense red color with purple reflections. Gourmet nose with aromas of small red fruits (blackcurrant, strawberry, raspberry). The mouth is distinguished by its freshness and its supple tannins which manifest with finesse.
