Sustainable viticulture. Traditional hand picking. Use of sorting tables, Whole grapes, Temperature-controlled fermentation, Partial carbonic maceration, Use of cultured yeast.
Crimson colour, limpid, deep purple highlights.
Aromatic, vinous, black fruit aromas, red fruit aromas, arômes de bonbon anglais.
Refined, generous fruit hints, round tannin, structured body.
For the aperitif, Red meats, White meat in a sauce, Asian dishes, Cheeses
15° - 18°
No allergens identified
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