The grapes are pressed and then left to macerate for 8-10 hours at 10°C. Fermentation at a controlled temperature follows for 10-12 days where continuous remontage is carried out to favour the extraction of colouring substances.
After malolactic fermentation, the wine is transferred to barriques where a part matures for four months before bottling.
A fresh wine with aromas reminiscent of red fruits such as currant and raspberry. The palate is well structured, round and finely balanced with notes of red fruits.