Plucking of the bunches with light maceration at 7-8 °C for 24 hours. Fermentation: alcoholic and malolactic at a controlled temperature, 22-23 °C in stainless steel. Bâtonnage: once a week until bottling. Soft pressing with pneumo-press. Cold stabilization. Aged in stainless steel tanks.


Ruby red in colour with purple reflections. Floral aromas of red roses and pansies mingle with cherries, plums, greengages, and woodland berries such as blackberries, redcurrants and blackcurrants, raspberries. The palate is well balanced, tangy and fresh. Intense and with a good body despite its young lightness.