Production Method: after destemming and pressing, the must is fermented at a controlled temperature of 28°C with frequent punching of the cap in stainless steel tanks. After the fermentation the wine is transferred in Allier and Troncais barriques for the malolactic fermentation.
Visual exam: purple red colour with violet tones, clear and deep.
Olfactory exam: intense, fine and persistent bouquet with hints of flowers, particularly rose and fruit.
Taste exam:dry taste, warm, smooth, good structure and excellent harmony, rich in tannins, sweet and smooth. Elegant, balanced and with an excellentpersistence.
Alcohol content: 14% vol.