Wine-making process : The grapes are picked with great care at the peak of their maturity. The harvest is de-stalked, treaded, before undergoing a fermentation process at controlled temperature. Extraction is gentle and constant using traditional methods. The fermentation also takes place at a controlled temperature over a period of 15 days.
Wine sensory analysis : Visual aspect: ruby colour with garnet hues.
Olfactory description: wine with a pleasant spicy nose, well balanced with aromas of red fruit.
Tasting: ample and smooth.
Suggested dish and wine associations : As an accompaniment to cuisine with rich flavours, roast beef in mustard sauce or roast pork in sage, or simply a goat's cheese.
Best served between 16°C and 18°C.
Ageing: 3 to 5 years ageing potential.