Winemaking / aging : Manual harvest in crates, to avoid crushing; these are emptied directly on a sorting table on which the sorters remove the foreign bodies and possibly the least beautiful grapes, then passage on a vibrating sorting table. The harvest is then conveyed in its tank thanks to a conveyor belt, the grapes then remain between 20 and 30 days in their containers.
Since the 2016 vintage, the winemaking process is sulfur-free with magnificent aromas of fresh fruit.
The start in fermentation is fast so we keep the tanks cold (6-8 ° C) for 5 to 7 days. Precise control of density and temperature is performed twice a day in order to have an ideal fermentation kinetics, with daily pumping over and a maximum of two or three punch down throughout the vatting period.
After the alcoholic fermentation we proceed to the racking then to a settling before putting the wines in barrels during 12months.
After this year of aging in barrels, the wines are racked, we add a little SO2 to stabilize them then they are filtered or not according to the case and bottled by us.
Tasting : The nose delivers aromas of slightly peppery black fruits. Pepper that is found in the mouth, with a spicy touch. The tannins are fine but present on the youth, they will refine with time.
This wine will go well with meats in sauces, game, or strong cheeses