Nose

Aroma of wild fruit, such as blueberries and blackberries on the nose, with sweet and spicy notes of cardamom and cacao.

Palate

A juicy, fresh and wild blast in mouth. Noticeable but pleasant fine-grained tannins.

Winemaking

Grapes from all the parcels were hand-picked during the first fifteen days of April, carried to the winery in boxes to prevent them from breaking, and refrigerated (10°C) for 24 hours. Grape sorting was done by hand at the sorting table, then destemmed, and the juice was gravity fed into small concrete tanks. Spontaneously fermented by the native yeasts of our terroir. During fermentation, regular punch-downs and pump-overs are done to improve aroma, color and tannin extraction from the skin to the juice. Vatting lasted 28 days. Pomace was separated from the new wine using a vertical basket press. Malolactic fermentation occurred spontaneously in tanks. Then, 225 and 600-liter barrels were filled to begin with the aging process.

Aging

100% of the wine is aged in French oak barrels for 12 months (2/3 new barrels, 1/3 second use barrels).

Food Pairing

Enjoy alone or with semi-hard cheese of soft flavor. Also, red or white meat stew, pasta with red sauces or grilled tuna.