Harvest, Winemaking, Ageing The grapes are harvested mechanically early in the morning at night in order to preserve their freshness as much as possible and sorted at the reception in the cellar, after a light crushing and a total destemming, the grapes are put in concrete tanks to ferment for 10 to 15 days. Ageing in vats for 10 months.
Yields 50 hecto/hectare.
Tasting notes Purple colour. Aromas of wild fruits, undergrowth. On the palate, the wine is supple and vibrant, characterized by a beautiful freshness.