Once the grapes have arrive at the cellars, they are cooled to delay the fermentation, while frequent pump-overs are carried out to achieve a better extraction of colour, aroma precursors and only the soft tannins. The alcoholic fermentation is then done at a controlled temperature of 22-24°C with gentle pumping over. The marc is pressed in a pneumatic press, and then the malolactic fermentation is done in stainless steel tanks.
A dark, cherry-red colour with purple glints. Intense and lingering fruit character (strawberries and redcurrants). Fresh on the palate with lively tannins and a lingering sensation of spice.