The grapes, harvested in late September, start fermentation into red wine through a long maceration on their skins at a low temperature. After alcoholic and malolactic fermentation, the wine is poured in small tonneaux of French oak, with a capacity of 500L, where it remains for at least 1 year. It is then left to rest in-bottle for at least a year.
This pale ruby wine is fragrant, with notes of red fruits interlaced beautifully with pleasant, spicy notes. It is fresh with fine tannins, and harmonious on the palate. This wine is recommended served at between 16-18 ° C. It would pair well with pasta dishes, white meats and fish.