Viticulture:
Soil: Calcareous clay
Winemaking:
Cold maceration. fermented at 26 ° C. Malolactic fermentation in barrel. Discover according to tasting.
Color: Cherry red, with tile trim.
Nose: Highlights the fine tertiary aroma. Ripe fruit assembled with aromas of toasted oak. Cedar, toasted wood, vanilla, spices. Cocoa, balsamic, truffle
Mouth: Silky and very intense.
