A juicy and rich mouthfeel is followed by notes of violets and almonds, combined with subtle notes of oak and clear hints of fine-grained tannins.
Temperature controlled alcoholic fermentation in small stainless steel tanks. Afterwards controlled malolactic conversion and ageing for a year in little wooden barrels of 5 hectoliters and in little stainless steel barrels.
The colour is a bright ruby-red
aperitif, starters and light main dishes