The grapes are hand-sorted using vibration and sorting tables. Thestalks are removed from the grapes without squeezing them.Controlled, long macerations at low temperatures in stainless steeldeposits with the cap submerged. The cap is kept moist using the"delestage" method in order to achieve the best extraction of thepolyphenols. The pressing is carried out using a vertical pneumaticpress and the malolactic fermentation then takes place. Cold-hottemperature variations are used at specific times to help themalolactic fermentation process and the stabilisation of the wine.

• Colour: A deep cherry-red wine with a medium-high depth.

• Nose: Aromas of black fruit and fruit compote, spices, bakery anddairy products.

• Palate: A long retro nasal sensation, that lasts on the palate. Elegantand silky with delicate red fruit.

• Food pairing: This wine pairs well with roast chicken and turkey, bluefish (salmon etc.), stews, vegetable dishes and semi-cured cheeses.