Harvest: selective harvest by hand in 20 kg crates on the 7th and 8th Septembe r 2017
Fermentation: 20 % whole bunches with stems, destemmed, spontaneous, in wooden fermentation vats at 30°
Aging: 12 months in 300 lt. oak barrels & 6 months in big used oak barrels with only a small amount of fine yeast
Botteling: June 2019 without fining and filtration
Transparent ruby red hue. The nose exudes notes of cranberry, dried herbs, and a hint of toffee and graphite. Delivering on the palate are sour cherry, slightly smoky hints, silky tannins and agile acidity; a sleek body with a kind of chalky texture; juicy, flowing drinkability; blood orange on the refreshing finish.
Light meat dishes, such as rabbit or Coq au Vin