Winemaking process: First fermentation of 10 days after the hand-picked harvest. Yeasting at two third of the malolactic fermentation. The wines stay on lies until february before filtration and blending (50% of max 3 years old reserve wines). Then aged on slats for 3 years to get the best expression of the aromas.
Appearance: Bright dress with ocher highlights Aroma: Pronounced, notes of red fruits and candied
Palate: Subtle wine combining roundness and suppleness
Pairing: Cured meats, venison, poultry, mushrooms