Manual harvesting, 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.
After a particularly short winter, the months of February and March are almost spring, dry, with even a record of heat for the season on February 27, favoring the awakening and early development of the vines. On April 5th there is a first morning frost followed by four others until May 7th. Winegrowers run for cover by lighting fires to protect the vines. The summer of 2019 is one of the hottest known with two heat waves: one in late June and the other in late July. In some places it will exceed 40 ° C. Fortunately, the month of August brings rains that allow nature to regenerate. The climate is cool at the beginning of September to warm up as the harvest approaches, which begins in the middle of the month.
Ruby red of medium intensity, with a fruity and elegant nose. Reveal notes of strawberry, cherry and raspberry, enriched with floral notes in the background. On the palate it is rich and velvety, with an intense and fleshy sip, traced by a subtle and refined freshness, which makes the drink pleasant and captivating.
Wine to be drunk young but with good aging potential.
Taste it at a temperature of 16-18 ° C. It goes well with noble poultry, white meats and game in general. Try it with stuffed pheasant, wild boar stew or courtyard roast.