Deep ruby colour. Elegant nose of ripe berries fruit. Well balanced, round and smooth on the palate.
Low temperature pre-fermentation followed by a 3 week long alcoholic fermentation at 25-26C max. Gentle extraction and pumping-over. Vatting time : 12 to 18 days. Controlled temperatures. Matured on lees for another 3 weeks, this wine has completed its second fermentation in tanks.