Deep red in colour, the nose is explosive with black cherries and very ripe fruits.
Viticulture
Manual harvest, with hand sorting. Whole bunch fermentation for around 15 days, semi-carbonique maceration. Fermented with indigenous yeast.
Vinification
Hand picking. Traditional 10 days carbonic maceration. Temperature control. Pneumatic pressing
Recommendation
Enjoy it with terrines, poultry, fish, grilled meat, beef carpaccio and Beaujolais goat cheese.