One part in whole bunches, the other in destemmed. Gravity encuvage using a carpet. Maceration of 7 to 14 days.
levures:
Indigenous
Élevage:
Maturation on the lees in concrete tanks and in barrels of 3-4 wine old.
volume d’alcool:
13% alc./vol
sulfites:
Ajout de SO2 à la mise (1 g/hl) ou non, selon la sensibilité du vin.
sucre résiduel:
0.8 g/l
acidité totale:
3.44 g/l
color:
Ruby
degustation:
Bright fruit, on blackberry, blackcurrant, blood orange. On the palate, the natural freshness of Causse wines is balanced by a fine flesh of fine and discreet tannins.
