Composition: Merlot-Cabernet Franc
Method of cultivation: Guyot
Vines per hectare: 5500
Vinifcation: fermentation: 6 days in stainless steel vats at temperature of 22°
Elevage: on fine-grained lees for 6 months
Ageing: in the bottle for a further 2 months
Tasting notes: intensive ruby red colour with violet nuances, fruity with notes of rasperries and blueberries.
Accompaniment: perfect as aperitif but also with white meat and soups.
Serving Temperature: 16-18°