Method of training
Guyot Exposure north-south
Gravel alluvial origin
Mechanical late harvest
After crushing and destemming, fermentation with maceration at a controlled temperature (24-26 °) for about 8 days. Aging only in stainless steel vats to preserve the integrity and the fruit of the young vintage wine.
Ruby color with purple shades. The bouquet is intense, spicy and fruity with wild berries hints. The flavor is pleasant, soft, the tannins are silky.
It goes well with pasta and risotto with meat, white meats, fat fishes.