Manual harvest in crates. Mechanical destemming followed by a sorting on a table. Fermentation in 50 hl thermo-regulated stainless steel tanks. Daily pumping over. Maceration for 15 days. Running off into new French oak barrels, then malolactic fermentation.
Garnet color with mauve tinges. An expressive nose of red fruit. In the mouth, attract substance and a certain vivacity. A succulent wine.