The actual product may vary from the images shown on the website.
Red wine dry
First sorting in the vineyard before a second manual sorting of the bunches and then optical sorting of the grapes. The berries were placed into wooden and stainless steel vats of 25 to 70 hl by gravity. Pre-fermentation maceration at low temperature. Manual punching of the cap along with a 28-day maceration to refine the extraction. Direct run-off into French oak barrels and tuns. Malolactic fermentation is carried out in barrels (2/3 new and 1/3 second-fill barrels). The wine is aged for 18 months in French oak barrels (90%) and tuns (10%).
Serve at 16-18 °C with game, beef steaks, stews, wild mushroom pie, matured cheeses.
