No destemming, light crushing. 10-12 days of maceration with submerged cap, no extraction.
levures:
Indigenous
Élevage:
6 months on the lees in cask, then 18 months in demi-muids. No SO2 added.
volume d’alcool:
12.5% alc./vol.
sulfites:
< 20 gm/l Sans SO2 ajouté
sucre résiduel:
< 1 g/l
acidité totale:
5 g/l
color:
Cherry red
degustation:
Nose of blackberry and cassis, violet. The palate is dense with a superb texture and a perfect balance: acidity removes all heaviness. Very beautiful expression of the material, very strong and powerful.
