Traditional hand picking. Use of sorting tables, Temperature-controlled fermentation, Malolactic fermentation, Macération pré fermentaire à froid, Foulage. Ageing in new oak barrel, Ageing in oak barrel used for one previous vintage, Ageing in oak barrel used for two previous vintages, Blending, Light filtering. Sols argilo-calcaires, Sols argilo-graveleux, Sols calcaires, Sols siliceux (sables, graviers...).
Garnet red colour, deep, crimson highlights.
Complex, expressive, slight liquorice aromas, subtle black fruit aromas, arômes de noisette grillée.
Stuffed escalope of veal, White meat in a sauce, Soft-ripened cheeses
17° - 19°
From 2022 to 2028
No allergens identified
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