Natural fermentation in native yeasts, light pigeages, vatting time from 2 to 4 weeks depending on the vintage. The raking is carried out using a carpet then followed by a light pressing. Malo-lactic fermentation in tank
levures:
Indigenous
Élevage:
On the lees
volume d’alcool:
13.05% alc./vol.
sucre résiduel:
0.12 g/l
color:
Garnet
degustation:
The nose is fresh and slightly spiced and the mouth is on red fruits such a cherrys ans strawberries. Harmonious and roud, it reveals la long finish .
