Maceration of grape varieties is done separately (about 2.5 weeks for Grolleau and more than a month for Cabernet). Vatting and assembly of the '' jus de goutte''
levures:
Indigenous
Élevage:
Few months in fiberglass vats
volume d’alcool:
11% alc./vol.
sulfites:
<20 mg/l
sucre résiduel:
<2 g/l
degustation:
Black cherry, a hint of green pepper.The tannins are present and the mouth is full and balanced by a refreshing acidity.
