Organic viticulture. Mechanical harvesting. Total destemming, Temperature-controlled fermentation, Frequent pigeage (punching down the cap), Use of indigenous yeast, Macération pré fermentaire à froid. Ageing in oak barrel, Bottling by hand.
Crimson colour, dense, garnet red highlights.
Oaky, fruity, generous black fruit aromas, generous red fruit aromas, slight guarrigue aromas, generous black pepper aromas, leather aromas.
Straightforward, powerful, full-bodied, generous black fruit hints, generous red fruit hints, generous black pepper hints, dense tannin, full-bodied tannin, round, structured body, strong intensity, long length.
Red meats, Red meats in a sauce, Lamb chop, Boar stew, Aged cheeses
14° - 16°
From 2015 to 2018
No allergen detected