Manual harvest, total destemming, alcoholic fermentation between 25 and 34 ° C in a cement vat for 10-15 days. Aging in French oak barrels, 15% new barrels for 12 months. Malolactic fermentation, racking and assembly in stainless steel tanks for 6 months on fine lees. Filtration and bottling.
Ruby red with purple hues; the nose is fruity hints of cherry and blackcurrant berries, against a background of leather and truffle. The sip is full-bodied, fresh, balanced, good length.
Wine to be drunk young but with good aging potential.
Taste it at a temperature of 16-18 ° C with meat starters, with bourguignon meat and medium-aged cheeses.