WINEMAKING
Gravity tanked, indigenous yeasts, without SO2, Carbonic maceration (whole bunches fermented in anaerobic) for 10 days to 20 days, manual raking, old-fashioned pressing with vertical press.

AGING
20 % epoxy cement tank and 80% 228 liters oak barrels (about 10 wines old) during eight months on fine lees. Bottled unfiltered with a very small addition of sulphits (<10mg/L de SO2 free, <10mg/L de SO2 total). CHARACTER
On the nose, the vine peach dominates, followed by a pleasant mouth with velvet tannins.

ITS MISSION
To enjoy your pallet around a good “terrine” or dried sausage.

Store at a temperature below 14°C.
Technical sheet