WINEMAKING Grapes are generally harvested at the end of March, beginning of April. After cold maceration for 5 days at 10 ° C, selected yeast are used and fermentation begins, which takes about 7 days. Once fermentation is finished, we de-vat and press the grapes. Focusing on freshness and fruit rather than extraction. Part of the wine is aged in 2nd use barrels.
TASTING NOTE Nose: Red fruit aromas, menthol and liquorice notes. Palate: Flavors of red fruits and mint.