Vinification :
The harvest is transported in inert gas. The grape varieties are de-stemmed and pre-blended. Vatting time : 8 to 10 days. Vat-matured for 8 months.
Tasting notes :
Ruby red, Red beryy nose, redcurrants and raspberries. Silky tannins, smooth on the palate with good persistence.
Food matching :
Red meats, lam provençale,fish, vegetarien dishes and cheeses
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Terroir :
